Bake the scones

Preheat the oven to 350 degrees F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed.

Sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with paddle attachment. Add the sugar, salt and orange zest. Beat on low speed until combined.

Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal.

Switch the mixer to low speed. Add the liquid mixture and beat until just combined.

Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix.

Turn it out onto a lightly floured work surface, and press it into a flat square about .75 inch thick. Cut into 2-inch squares and place onto the prepared pans, spacing them about 2 inches apart.

Brush the surface with heavy whipping cream. Bake on the middle shelves of the oven until the tops are golden and have a little spring when pressed with a fingertip, about 20 minutes.

Serve warm or let cool on the pans on wire racks.