Preheat the oven to 400℉. Line a baking sheet pan with parchment paper or spray with non-stick cooking spray.

Whisk together the flour, sugar, cocoa, and baking powder in a mixing bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are about the size of peas.

In a small bowl, whisk together the instant coffee granules and hot water until dissolved. Add the cream and egg and whisk until smooth. Add to the flour/butter mixture and mix until a loose dough forms. Turn out onto a floured counter and knead it gently to form into a ball.

Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet, leaving room for the scones to spread a bit. *

Bake in the preheated oven for 12-16 minutes or until a toothpick inserted into the center comes out clean. Let cool on the pan while you make the icing.

In a medium-sized bowl, whisk together the instant coffee granules and hot water until dissolved. Add the powdered sugar and enough cream to make an icing consistency that can be drizzled. Transfer 2 tablespoons of the icing to a separate bowl and whisk in cocoa powder.

Dip the cooled scones into the coffee icing to coat. Transfer cocoa icing into a plastic sandwich bag with a very small hole cut in the corner and pipe onto the coffee-glazed scones. Enjoy!