Preheat the oven to 210°C and lightly butter two baking trays.
Sift the flour into a bowl and rub in the butter until it resembles fine breadcrumbs.
Stir in the sugar, chocolate drops, and orange zest.
Mix the milk with the juice of one orange in a measuring jug.
Gradually add the liquid to the flour mixture until the dough just comes together.
Roll out the dough to 2cm thickness and cut out scones using a 5-6cm cutter.
Transfer scones to trays, brush with milk, and bake for 10-12 minutes until golden-brown.
Remove from the oven and cool on a wire rack.
Serve the scones with clotted cream and satsumas.