Preheat oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.

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

Add the 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 small bowl, whisk together the lightly beaten egg, cold whole milk, orange zest, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay.

Gently fold in the semi-sweet chocolate chips until evenly distributed.

Transfer the dough to the prepared loaf pan, spreading it evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil.

Let the scone bread cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it onto a wire rack to cool completely.

Once the bread is cool, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice in a small bowl until smooth. If the glaze is too thick, add more orange juice a teaspoon at a time until it reaches a pourable consistency.

Drizzle the orange glaze over the cooled scone bread. Let the glaze set for a few minutes before slicing and serving.