Preheat the oven to 220 C. Put the flour, salt and baking powder in the bowl of a foodprocessor and add the cold butter to it. Turn until it is a crumbly dough. It still will look rather floury so don't expect any real dough at this point. Turn out into a large bowl and add the cranberries and the chocolate in. Mix well and make a dent in the middle.
Break the eggs in a measuring cup, add the yoghurt and put in milk until it comes up to a total of 400 ml. Stir this and add to the flour mix but keep 2 tbsp apart for brushing later. Mix it until it resembles a soft sticky dough. Don't over mix it.
Turn it out onto a flour covered surface and lightly knead till you have a soft dough (as mentioned mine stayed rather sticky) Push the dough flat until it's about 3 cm high. Use a 7 cm cutter to cut out rounds. I dip mine into flour before each cut to prevent it sticking to the dough.
Put the scones on a baking tray that is either greased or covered with baking paper and leave some room between each scone. Brush them with the leftover egg yoghurt mix and sprinkle with some sugar.
Put in the oven and bake for about 13-15 minutes until golden brown and cooked.
Put on a rack and leave to cool. Eat them as soon as possible with jam and butter or cream
Leg op een rooster en laat ze afkoelen. Eet ze zo snel mogelijk met jam en boter of room.