Scones Ingredients:

1 (16.4- to 18.25-ounce) package chocolate chip muffin mix
1 tablespoon instant espresso powder
1/4 cup LAND O LAKES® Butter, softened
1/4 cup whipping cream
1 egg, slightly beaten


Glaze Ingredients:

1/4 cup real semi-sweet chocolate chips
2 tablespoons whipping cream
1/4 teaspoon instant espresso powder

Heat oven to 375°F. Combine muffin mix and 1 tablespoon espresso powder in medium 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 for 23 to 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 microwave-safe bowl. Microwave on HIGH (100% power) until chips are melted (30 seconds); stir until smooth. Drizzle glaze over scones. Serve warm.