Coffee Scones

1. Combine dry ingredients: In a large bowl, whisk together the flour, brown sugar, espresso powder, baking powder, and salt.
2. Cut in butter with a pastry blender until all pieces are pea-sized or smaller and dispersed into the mixture.
3. Combine wet ingredients: In a liquid measuring glass or small mixing bowl, mix together 6 ¼ ounces (¾ cup) heavy cream, instant coffee granules, and vanilla extract, stirring until the granules have mostly dissolved.
4. Combine wet and dry ingredients: Add the cream mixture to the dry ingredients and fold in with a spatula until partially incorporated. Use hands to gently work everything together into a single ball of dough, adding the remaining 1 ½ ounces (3 tablespoons) cream as needed. Shape dough into a flat round about 7/8" thick, wrap in plastic wrap, and freeze for at least an hour before baking.
5. Bake: Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat. Just before baking, slice dough into 8 equal triangles and spread apart on baking sheet. Bake for about 18 minutes, until a toothpick inserted into the center of one of the scones comes out clean. Transfer to a wire rack to cool before glazing.

Coffee Glaze

1. Whisk all ingredients: In a small mixing bowl, whisk together the water and instant coffee granules until the granules have dissolved. Add the confectioner's sugar, salt, and 1 tablespoon of cream, whisking until smooth. Add the remaining tablespoon of cream as needed to make a glaze that drips slowly down from the whisk when lifted.
2. Glaze scones: Spoon glaze over scones (for easier cleanup keep a sheet of parchment underneath), allowing it to drizzle down the sides of each scone. Let the glaze set for about 5 minutes before sprinkling scones with coarse sugar.