Pre-heat oven to 375ºF. Line two cookie sheets with silpat mats or parchment paper.

In a separate bowl, combine the cream, egg and extract and whisk until combined. Set aside.

Sift together all the dry ingredients into a bowl.

Using a pastry cutter, cut the butter into the flour mixture until it reaches a coarse, crumb-like texture. Stir in the coffee chocolate chips.

Add the cream mixture and stir just until the dough comes together.

Lightly flour a clean surface and knead the dough lightly. Using your hands, shape the dough into a disk and cut out 10 - 12 wedges, depending on your size preference.

Place wedges on the prepared baking sheets and use a pastry brush to a little brush cream on top of each wedge.

Bake for approximately 18-20 minutes. Baked scones will be firm around the edges with a somewhat soft centre.

Remove from oven and cool on a wire rack for a few minutes before adding glaze.