Heat your oven to 400 degrees.
Spread the cranberries out onto a rimmed baking sheet lined with parchment paper. Then drizzle with 1 tablespoon of the maple syrup. Transfer to your pre-heated oven and roast for 10 minutes. Remove and set aside to cool completely.
In the bowl of your food processor with the blade attachment, combine the flour, oats, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
In a small bowl, whisk together the buttermilk, egg, vanilla extract and the remaining tablespoon of maple syrup. Then add this liquid mixture to your food processor and pulse until the dough has just barely come together. Be careful not to overmix the dough.
Transfer the dough to a large bowl and use a wooden spoon to fold in the roasted cranberries and chopped dark chocolate. Then turn the dough out onto a piece of parchment paper dusted with flour and use your hands to shape the dough into a round disk, flattening it so it’s about 1-inch thick. The dough will be slightly wet and tacky. You can flour your hands to help prevent the dough from sticking to your hands.
Using a round biscuit or cookie cutter (I used a 2 3/4-inch biscuit cutter), cut out circles and place them on a large baking sheet lined with parchment paper. Re-shape the dough scrapes and continue cutting out circles until all the dough has been used up. Sprinkle the tops of the circles with sugar, then transfer the baking sheet to your pre-heated oven and bake the scones for 17-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10 minutes before transferring them to a wire rack to continue cooling.