Make sure one of your oven racks is in the top 1/3 of the oven and preheat the oven to 375. Cover a baking sheet with parchment paper and set aside.

In a small dish, combine the first 2 T sugar and 1 T of orange juice and stir to create a glaze. Set aside.

In a medium bowl, whisk together the buttermilk, ¼ c sugar, remaining 1 T orange juice, orange zest, vanilla extract and egg until combined. Set aside

In a large bowl, whisk together white flour, wheat flour, baking powder and salt until combined. Cut in the cold butter using two knives (or a pastry blender if you have one) until the butter is broken up very small within the mixture. Fold in the chocolate chips. Add the bowl of wet ingredients and stir until combined.

Lightly flour a clean, flat surface and dust your hand with flour as well. Place the dough on the surface and knead four times. Transfer the dough to the prepared baking sheet and flatten it into an 8” circle, about 3/4” thick. Slicing only about halfway through, mark the dough into 10 wedges using a knife. Brush the orange glaze over the top of the scones using a pastry brush. Bake 18-20 minutes.