Cranberry Chocolate Mini Scones

This is a recipe I found a few years ago in a book called Death by Chocolate. They are so good right out of the oven (well, cooled down for 10 minutes), but do keep for a day or two. They also freeze very well, so I usually freeze half the batch.

3 1/2 cups flour
2 Tbsp baking powder
3 Tbsp sugar
1/2 cup butter, cut into 8 pieces (chilled)
1 1/4 cups buttermilk
1 1/2 cups dried cranberries
3/4 cup chocolate chips

Mix dry ingredients together. Add the butter and cut in. I've found you can do this with a mixer with a paddle, it takes about 2 minutes. Add the buttermilk, cranberries and chocolate chips and mix just until combined. Turn out onto a lightly floured surface and pat out to a thickness of 3/4 inch. Cut with a 1 1/2 inch biscuit cutter, gently re-rolling extra dough and cutting it. Bake at 325F for 12-14 minutes, until light golden.

This should make 3-4 dozen, depending on the exact size of your biscuit cutter and how thick you make them. If you don't have a biscuit cutter, a small juice glass works well.