• Preheat oven to 400°F.

Make the dough:

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Cut the butter into the dry ingredients using a pastry blender or a fork, until crumbs the size of peas form.
• Toss the cranberries and chocolate with the dry ingredient mixture.
• In a separate bowl, whisk together the eggs, heavy cream and vanilla.
• Pour the wet ingredients into the dry and gently fold together with a rubber spatula until dough just forms. Do not overmix.
• Turn the dough out onto a floured surface and bring it together with your hands.

If using a mini scone pan:

• Spray with cooking spray containing flour (or grease with shortening and dust with flour per pan instructions). Press dough evenly into the wells of the pan.

If making regular sized scones:

• Divide the dough into two equal portions. Flatten each portion into a disc. Cut each disc into 6 even wedges.
• Arrange the wedges on a parchment lined baking sheet.

Bake the scones:

• Brush the top with heavy cream. Sprinkle with the sugar, if using.
• For mini scones, bake until the scones are light brown and baked through, about 9 to 12 minutes. For regular sized scones, bake for 12-15 minutes, or until golden brown and cooked through.
• Remove scones from oven and allow to cool slightly before serving.