Preheat the oven to 425˚F. Spray 8 mini tart pans* (3½-4 inch) with baking spray. Set tart pans on a parchment lined baking sheet. Set aside.2. Combine flour and butter in the bowl of a food processor. Pulse 8-10 times till butter is incorporated. Mixture should look like coarse meal.

In a medium bowl combine sugars, salt, baking powder, baking soda. Stir to blend. Add to the food processor and pulse 3-4 more times till combined.

Empty into a large bowl and make a well in the center. Add buttermilk, egg and vanilla. Stir to make a fairly stiff dough. You may need to add just a bit more buttermilk to be able to incorporate all of the dry ingredients.

Stir in the chocolate chips.

Using a large ice cream scoop or large spoon, scoop 8 even mounds into tart pans. Press into pans just a bit so dough is almost to edges of pans.

For the topping, whisk egg white with a fork in a medium bowl until foamy (this will take about 1 minute). Brush each scone with the egg white. Distribute the chocolate chips and toffee bar pieces evenly over the scones. Gently press chips and toffee pieces to adhere to surface of scone batter.

Bake for 16-18 minutes or until lightly browned. Lower oven temperature if scones appear to be browning too quickly. Allow to cool on baking sheets for 10-15 minutes. Transfer to wire racks to cool and dust with powdered sugar, if desired.

* ~ custard cups will also work and clean, dry, empty tuna cans work perfect as well.