• Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
• Sift then mix together flour, sugar, baking powder and salt.
• In a food processor, combine the flour, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don't  have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
• Tip the mix into a bowl and gently mix through the choc chips and cranberries by hand.
• Use a spoon to stir through the milk until you have a sticky dough.
• Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
• Brush with the 2 teaspoons of milk you put aside. 
• Transfer to the prepared baking tray and use a knife to cut it into wedges - but don't move the scones apart.
• Bake for 20-25 minutes until golden on top. Allow to cool for 15 minutes before spooning over glaze

For the glaze

• Mix the icing sugar and reserved milk together. Once the scones have cooled a little, break them apart and sit them on a baking tray. Spoon the glaze over the top