In a large bowl, whisk together flour, sugar, baking powder, salt & baking soda.
Using a pastry blender, cut in butter until texture is of coarse crumbs.
Add milk and orange juice and stir until just combined. Do not over stir.
Stir in cranberries and chocolate chips.
Drop heaping teaspoonfuls on cookie sheets, about 2" apart. You should have about 30 scones.
Sprinkle a pinch of turbinado sugar over each scone.'
Bake for 8-10 minutes or until a light golden brown.
Remove from cookie sheets onto cooling rack. These are best eaten the same day. They are wonderful served warm.
Notes
These little scones are packed with major flavor each bite. I find they're best eaten plain, but you could serve with jam, butter or soft, spreadable cheese.