Mix dry ingredients (flour through salt) together in a large bowl. Cut in butter and combine until mixture resembles bread crumbs. (I think the easiest way to do this is with your fingers.) Add cranberries and chips.

In separate bowl, combine buttermilk and vanilla, then gradually add to the dry ingredients until a soft, sticky dough is formed. If the dough seems too dry, add more buttermilk, a tablespoon at a time, being careful not to over-mix.

Pat dough into a 6-8-inch circle, depending on how thick you prefer your scones, and cut into 8 wedge-shaped pieces. I like to pat the dough out on a piece of parchment paper and then transfer the wedges to a baking sheet covered with a clean piece of parchment.

Bake at 450 degrees for about 13-15 minutes (will vary slightly depending on how thick you make your scones) or until they are golden brown and pass the toothpick test.