2) Heat ALL the heavy cream (just enough for the instant coffee to dissolve properly) After mixing in the coffee, place mixture into the fridge to cool (you will want COLD cream so maybe do this step a few hours ahead).

3) In a bowl, add flour, sugar, baking powder, and salt. Mix well.

4) Cut the cold butter into flour mixture until crumbly (Mixing with hands is best, but don't let the butter melt).

5) Make a well in the centre, add cream in the well, and mix with hands until it comes together and forms a dough. Add in espresso chips.

6) Turn out dough onto a lightly floured surface and kneed briefly, just until dough comes together.

7) Form dough into rectangle or circle about 1 inch thick.

8) Using a sharp knife or bench scraper, cut into 8 wedges (or 12 for slightly smaller ones. That's what I did)!

9) Transfer wedges to prepared baking sheet.

10) In a small bowl, whisk together egg and 1tsp. cream. Brush tops of scones with egg wash and bake until golden brown for 12-15min.

11) In a small bowl, mix the powdered sugar and coffee flavoured cream for the glaze. Mix small amounts of cream at a time until desired consistency. I made a pretty thick icing as opposed to glaze.

12) Once the scones are finished cooking, let them cool completely before putting the icing on. If you want more of a glaze, pour the icing over the scones while they are slightly cooled, but still warm.

13) Enjoy:)