Preheat your oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Add the very cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the cold milk, egg, orange zest, and 1/4 cup orange juice.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips.

Transfer the dough into the prepared loaf pan, spreading it evenly. The dough will be thick and sticky.

Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and crusty.

Let the scone bread cool in the pan for 10-15 minutes before carefully lifting it out by the parchment paper overhang (if used) onto a wire rack to cool completely.

While the bread cools, if desired, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and pourable. Add more juice a tiny bit at a time if too thick, or more powdered sugar if too thin.

Once the scone bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set before slicing and serving.