1. Preheat oven to 425 degrees.
2. In medium bowl, stir in flour, sugar, baking powder, baking soda and salt. Cut butter into small pieces and cut into flour mixture with pastry blender or two knives. Stir in lemon zest, cranberries and apple chunks.
3. Pour in buttermilk and mix just until dry ingredients are moistened. Add a little extra buttermilk if dough appears dry.
4. Turn dough onto a lightly floured board and knead a few times, tken divide in half. Pat one half into a 6- to 7-inch circle and cut into 8 sections. Separate and place on ungreased cookie sheet about 2 inches apart. Do the same with the second half. Bake for 12 to 15 minutes until golden.
