Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk flour, instant coffee, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Cut in the Butter
Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the texture resembles coarse crumbs with pea-sized bits of butter remaining.

Step 4: Add Chocolate Chips
Fold in chocolate chips so they’re evenly distributed and coated with flour.

Step 5: Mix Wet Ingredients
In a separate bowl, whisk together the cream (or buttermilk), egg, and vanilla extract.

Step 6: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently mix with a spatula until the dough starts to come together. Avoid overmixing — the dough should be slightly rough. Add a splash of cream if it’s too dry.

Step 7: Shape the Dough
On a floured surface, shape the dough into a 1-inch (2.5 cm) thick disc. Cut into 8 wedges (or 12 smaller ones).

Step 8: Chill
Place wedges on your prepared baking sheet. Refrigerate for 15 minutes to chill the butter for flakier scones.

Step 9: Bake
Bake for 16–20 minutes, or until the tops turn golden brown. Rotate halfway for even baking.

Step 10: Cool and Glaze
Let scones cool for 10 minutes. For glaze, whisk powdered sugar, brewed coffee, and vanilla. Drizzle over warm scones and let set before serving.