3 1/4 cups flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder (divided)
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted and chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons butter, melted
Preheat oven to 375°. Lightly butter 2 heavy large baking sheets.
In large bowl, combine flour, sugar, baking powder and salt. Stir in chocolate chips, nuts and toffee bits.
In another large bowl, beat cream until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12 scones.