Chocolate Chip Toffee Scones

Preheat oven to 450ºF.

In a large mixing bowl, combine flour, baking powder, salt and sugar. If your butter is frozen, use a cheese grater to shred the butter, or if your butter is cold, cut into the flour mixture with a pastry blender or fork until butter is broken up into pea-sized pieces or smaller. Add half-and-half, stirring to combine. Fold in mini chocolate chips and toffee bits.

Spoon or scoop (I used a medium size cookie scoop) onto a greased or lined baking sheet about 2 inches apart. Bake for 10-12 minutes or until lightly browned.

Serve immediately or at room temperature. Store leftovers in an airtight container.

Enjoy!