• Preheat oven to 375 degrees.
• Lightly butter two heavy large baking sheets
• In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well.
• Stir in chocolate chips, nuts and toffee bits.
• In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form.
• Gently fold whipped cream into dry ingredients; combine well. It will be sticky.
• Turn dough out onto a lightly floured work surface.
• Knead gently until a soft dough forms; about 2 minutes.
• Form dough into 2 balls.
• Pat each ball out into a circle.
• Place each on a cookie sheet and cut pie like into 8 wedges.
• Pull each wedge out a little bit to create about 1 inch space between each wedge.

For topping:

• Brush scones with melted butter.
• Sprinkle each scone with a bit of granulated or coarse white sugar.
• Bake until golden brown, about 18 to 20 minutes.
• Serve warm or at room temperature.
• Store in airtight container at room temperature.

Devonshire Cream

• With hand mixer beat together well, it will thicken a bit and get fluffy.
• Chill one hour (I didn't and it was fine) Serve with jam or lemon curd with your scones