Preheat the oven to 425°F. (regular bake setting/not fan assisted). Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cubed, cold butter into the dry ingredients and using a pastry cutter or your fingertips, work the butter into the flour until the mixture is unevenly crumbly. Toss in the toffee bits and stir until evenly distributed.
Mash the bananas with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk.
Add the banana mixture to the butter/flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed to moisten all the flour.
Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough. Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking.
Cut the dough in half and press each piece gently into a circle 6" to 8" in diameter. Cut each circle into 6 wedge-shaped pieces with a knife or bench scraper. Transfer the scones to the prepared baking sheet, leaving ½" or so between the wedges. Sprinkle the top of the scones with turbinado sugar (or white sugar).
Bake the scones for 14 to 16 minutes, or until golden brown.
Remove the scones from the oven and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days or freeze for longer storage.
Notes
*Look for toffee bits in the baking aisle. Brands such as Heath™ or Skor™ are common. Alternately, find any hard toffee and break it up with a rolling pin.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!