Preheat oven to 400 degrees F.

Juice and zest both of the oranges. Add the zest to a large mixing bowl and set the juice aside.

Add the flour, sugar, salt, baking powder, and butter to the bowl with the zest.

Using a pastry blender or your hands, cut the butter into the flour. It should be crumbly, with no pieces larger than a pea.

Whisk the buttermilk, egg, and vanilla in a smaller bowl and add it to the mix. Add the chocolate chips.

Using either a wooden spoon or your hands, mix until the the mixture forms a dough.

Transfer to a clean, dry surface and form into an 8-inch circle, using a little more flour if necessary.

Cut the dough into 8 triangles, and transfer to a parchment lined baking sheet.

Brush with buttermilk and sprinkle with coarse sugar.

Bake for 20-25 minutes, until tops are browned. Remove and let cool completely.

To make the icing, put a tablespoon of blood orange juice in a bowl and add powdered sugar, a tablespoon or so at a time. Whisk until thickened, and taste and adjust, adding more or less sugar and juice until you’ve reached the desired consistency and flavor.

Drizzle over the cooled scones before serving.