• Preheat oven to 375°F.
• Combine flour, sugar, cocoa powder, baking powder, and salt. Mix well. (Add to your food processor, if using)
• Add the cold butter to the flour mixture. Cut the butter into the flour mixture using a bench scraper until butter is pea-sized. (If using a food processor, pulse until butter is the size of peas.)
• Pour in instant coffee, vanilla, and heavy cream. Mix until just combined. (You will have dry spots.)
• Pour mixture onto work surface. Begin shaping it into square, folding and mashing the dough onto itself. Dough will begin hydrating dry bits but DO NOT OVER MIX. Keep folding dough until all dry bits are hydrated. You should see specs of cold butter. (If dough get too warm, place it into the refrigerator.)
• Form dough into a 6 inch circle. Dough should be 1 inch thick. Cut the dough into 8 equal pieces.
• Place them onto a parchment paper lined cook sheet.
• Bake on 375°F for 14-16mins or until scones have puffed and set. Cool about 15 mins before service.

For Chocolate Glaze

• Whisk together powdered sugar and cocoa powder, until well combined.
• Add in instant coffee and vanilla. 
• Add in Milk and heavy cream. (Add more or less as needed)
• Whisk until smooth. Glaze should barely hold it’s shape before dissolving into itself. This will give the perfect drizzle.