Combine the dry ingredients in a large bowl. Mix until fully combined and free of lumps.

Cut the butter into the dry ingredients until it reaches a sandy texture with a few larger chunks.

Combine wet ingredients and instant coffee until coffee is dissolved.

Gently combine wet and dry ingredients. Do not knead or the scones will be tough.

Pat the dough into a 1-inch thick circle and cut into 8-10 triangles. Bake 12-15 minutes at 425°

Combine ingredients for glaze and mix until free of lumps.

Drizzle glaze over cooled scones and enjoy!