Orange and Dark Chocolate Buttermilk Scones

1 1/2 cups white whole wheat flour
2 tablespoons honey
2 teaspoons orange zest
2 1/4 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips 


Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside. 

In a mixing bowl, sift together flour, honey, orange zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  (I use my fingers to rub the butter and dry ingredients together).  In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the chocolate chips.  Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 4 large or 6 small  squares.      

Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.