chocolate chip scones (high protein!)

0 Preheat your oven to 400°F. Line a baking sheet with parchment paper.
1 In a large bowl, rub together the [wprm-ingredient text="1-3/4 cups all-purpose flour" uid="1"] and [wprm-ingredient text="3 tbsp cold butter" uid="5"] with your hands or a pastry cutter until you get crumbs that resemble coarse pebbles. Then stir in the [wprm-ingredient text="1 tbsp baking powder" uid="2"], [wprm-ingredient text="2 tbsp sugar" uid="3"] and [wprm-ingredient text="1 tsp salt" uid="4"].
2 In a blender or using an immersion blender, combine the [wprm-ingredient text="2 whole eggs" uid="6"], [wprm-ingredient text="1 tbsp vanilla bean paste" uid="7"], and [wprm-ingredient text="1/2 cup 4% cottage cheese" uid="8"]. Pulse it a handful of times just to mix it up - the cottage cheese doesn't need to be fully creamed. Pour the wet mixture into the flour-butter mixture. Begin stirring to combine. When the dough is about halfway combined and still shaggy, sprinkle in the [wprm-ingredient text="1 cup chocolate chips" uid="9"]. Continue folding gently until the dough just comes together - some flour streaks are fine. Do not overmix.
3 Turn the dough out onto a lightly floured surface. Gently bring it together with your hands - it will look crumbly at first, keep going. Carefully shape into a square about 1 inch thick and 8" x 8" in size. Use a light touch throughout; no kneading, no pressing hard. Transfer to the lined baking sheet then freeze for 10 minutes.
4 While the dough chills, mix the [wprm-ingredient text="3 tbsp sugar" uid="13"] and [wprm-ingredient text="zest of 1 orange" uid="14"] together, rubbing with your fingers until fragrant and slightly damp.
5 Remove from the freezer. Cut into 16 even squares with a sharp knife or bench scraper, or use a shaped cutter of your choice. Separate slightly on the baking sheet. Brush [wprm-ingredient text="2 tbsp milk" uid="12"] over the tops, then sprinkle generously with the orange sugar mixture.
6 Bake for 15-22 minutes until the tops are golden brown and the centers spring back when lightly touched. Start checking at 15 minutes.