Preheat oven to 425 degrees. 

Combine flour, Splenda, baking powder, baking soda and salt in large bowl.  Cut in margarine until crumbly.  (Food processer works great.)  Add chocolate chips, cranberries, vanilla and milk.  Stir to a soft dough.  Turn onto slightly floured board and knead 8 to 10 times.   Pat into (2)  6 inch circles.  Place on a greased baking sheet.  Score each circle into 6 pie shape wedges.  Bake 15 minutes until scones have risen and are slightly browned.  Cool and store.   Serve with fat-free cream cheese, if desired.

Nutrition Information per serving:
156 Calories; 4g Fat (25.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 336mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.