Preheat the oven to 400 degrees F. Combine flour, sugar, baking powder, salt and orange zest in a bowl. Cut in butter cubes with a pastry blender or fork until the mixture resembles coarse crumbs. It is fine to have a few bigger pieces of butter remaining as they will give the scones their flaky texture. Stir in the buttermilk, using only as much as you need to create a soft dough that holds together. Add the cranberries and chocolate chips. Pour out onto lightly floured surface (using rice flour) and knead a few times, until the dough is smooth. Divide the dough into four equal pieces. Cut each piece in half and shape that portion into a triangle. Place triangles on a greased or parchment lined baking sheet and brush the tops of each scone with melted butter. Sprinkle the tops with coarse sugar. Bake 9-12 minutes or until golden brown on the edges. These are best served warm but are also delicious at room temperature. If you are not going to eat them the day they are baked, freeze the scones in air tight bags. To thaw, unwrap and place in a 350 F. oven for 5 minutes.

Adapted from the recipe for Buttermilk Scones (page 210) (contributing baker, Marion Cunningham), “Baking With Julia” by Dorie Greenspan