Chocolate Cranberry Scones
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, very cold and cubed
1/4 cup heavy whipping cream (used for brushing tops of scones)
Preheat oven to 375°F. Line the bottoms of two 12" X 18" sheet pans with parchment paper.
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.