1/2 cup unsalted butter
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup toffee bits
1 tablespoon instant cappuccino
1/4 cup heavy cream
Caramel ice cream topping, optional
Cut butter with flour, sugar, salt and baking powder in a medium bowl.
Fold in toffee bits and instant cappuccino. Make a well in the dry ingredients. Put bowl in freezer for 30 minutes.
In a separate bowl, beat eggs and cream. Pour into dry ingredients in the chilled bowl. Mix with a fork.
Make two balls on wax paper. Dough will be dry. Pat each ball into a circle 1 inch thick. Score triangles into dough. Do not separate.
Bake on cookie sheet at 400 degrees F (200 C) for 10 minutes. Reduce heat to 300 degrees F (148-150 degrees C) and bake 10 more minutes.
When scones are cool, drizzle caramel ice cream topping over them, if desired.