Preheat oven to 350F. Line a baking sheet with parchment.
In a large bowl combine:
1 3/4 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 tsp salt
zest from 1 large orange
1/2 cup toffee bits
Cut in 1/2 cup cold unsalted butter cut into small pieces using a pastry blender or your fingertips until mixture resembles coarse crumbs.
Stir in 1/4 cup cream and 1 large egg using a fork. Mix until blended.
On a lightly floured surface roll out dough until about 1 1/2 inches thick. Cut out with round cookie cutter and reroll scraps. Place scones about 2 inches apart on prepared pan. Sprinkle with more toffee bits or some coarse brown sugar.
Bake for about 15 minutes. Let sit for about 10 minutes and remove from pan. Enjoy.