Preheat oven to 375°F. Lightly butter two heavy large baking sheets.
PREPARE THE SCONES:
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the 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 the dough out onto a lightly floured work surface. Knead gently until a soft dough forms; about 2 minutes. Form the 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.
ADD THE TOPPING:
Brush the 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.
Notes
To toast the walnuts, preheat oven to 350 degrees. Place whole walnuts in a single layer on a rimmed baking sheet. Bake 5 to 10 minutes or until they are golden. Stir once or twice or shake the pan during toasting to ensure even toasting. Remove from pan to cool; chop into smaller pieces. You can also pan toast them in a dry skillet. Keep an eye on them... they burn easily.
*If you prefer to make large scones, form one ball from the dough and pat out to 1 1/4-inch thickness. Cut dough into 12 wedges.
*Unlike most scone recipes, this one is terrific the following day. They stay moist and delicious for a couple of days when stored in an airtight container.