1 (16.4- to 18.25-ounce) package chocolate chip muffin mix
1 tablespoon instant espresso powder
1/4 cup real semi-sweet chocolate chips
1/4 teaspoon instant espresso powder
Heat oven to 375°F.
Combine muffin mix and 1 tablespoon espresso powder in bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/4 cup whipping cream and egg with fork just until moistened.
Knead dough on lightly floured surface 5 times or until smooth.
Shape dough with floured hands into 8-inch circle on ungreased baking sheet. Score dough into 12 wedges with sharp knife. Do not cut through dough.
Bake 23-28 minutes or until golden brown. Remove from baking sheet; place onto cooling rack. Cool 5 minutes; cut wedges along scored lines and separate.
Combine all glaze ingredients in bowl. Microwave 30 seconds or until chips are melted; stir until smooth. Drizzle glaze over scones. Serve warm.
For a more intense chocolate flavor, use dark chocolate baking chips for the glaze.