Instructions

• Preheat oven to 375°F. Melt the 2 tablespoons unsalted butter. Use a little of the melted butter to lightly grease two large baking sheets; reserve the rest for brushing the scones.
• In a large bowl, whisk together 3¼ cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon plus ¼ teaspoon baking powder, and ¼ teaspoon salt.
• Stir 1 cup chocolate chips, ½ cup chopped toasted walnuts, and 1 cup chopped Heath or Skor bars (or toffee bits) into the dry mixture.
• Chill a large mixing bowl and the beaters in the freezer for 15 minutes (or in the refrigerator for 1 hour). Using the chilled bowl and beaters, whip 2 cups chilled heavy whipping cream on medium-high speed until stiff peaks form.
• Gently fold the whipped cream into the dry mixture with a rubber spatula until combined. The mixture will be sticky; avoid overmixing.
• Turn the dough out onto a lightly floured work surface. Lightly flour your hands and gently knead just until the dough comes together, about 1–2 minutes.
• Divide the dough into two equal portions. Pat each portion into a circle about 1 inch thick.
• Place the two circles on the prepared baking sheets. Cut each circle into 8 wedges (like a pie) and pull the wedges slightly apart so there is about 1 inch of space between each wedge.
• Brush the tops of each wedge with the reserved melted butter, then sprinkle with granulated or coarse white sugar.
• Bake at 375°F until golden brown, about 18–20 minutes.
• Let the scones cool on the baking sheets for about 5 minutes, then transfer to a rack or plate to finish cooling. Serve warm or at room temperature. Store in an airtight container at room temperature.