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 milk, egg, vanilla, and instant espresso ( or instant coffee). 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 14-16 minutes or until a toothpick inserted into the center comes out clean. Let cool on the pan while you make the icing.
To make the Icing:
In a medium-sized bowl, whisk together cooled coffee, powdered sugar, and vanilla. 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!
Notes
Store scones covered at room temperature for up to 4 days.