Preheat the oven to 400 degrees.
Lightly grease a baking sheet.
Mix the lemon juice and the milk together to make faux buttermilk and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until blended.
Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is about the size of small peas.
Hold the microplane grater over the bowl and grate in the orange zest. Stir in the orange zest and chocolate chips.
Make a well in the center of the butter-flour mixture and add your faux buttermilk all at once. You may stir the mixture with a fork until the dough pulls away from the side of a bowl, if you wish.
After initially stirring the mixture with a fork, once the liquid has been absorbed, turn and press the dough down into the bowl a few times. This gathers up all of the loose butter-flour mixture.
While the dough is still in the bowl, divide it into four parts (or eight parts for mini scones). Shape each part into a ball and place on a lightly floured board.
Lightly pat each ball into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet.
Bake until golden, about 15 minutes. If desired, drizzle melted white chocolate on top. Serve warm.