Pumpkin Spice Latte Scones

Preheat oven to 400 F.

Place the heavy cream in a microwave safe cup and heat for 30 seconds. Stir and heat again for 30 seconds. Stir in the instant coffee granules and set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add the cold butter, and use a fork or a pastry cutter to cut it in until the butter is in small pieces. Create a well in the center of the dry ingredients. Pour in the heavy cream, egg, pumpkin, and vanilla. Stir until combined.

Spoon out 9 spoonfuls of dough onto a greased cookie sheet. Leave some space in between each one. Using a damp palm, gently press the dough down and out with your hands to make each section of dough about a 3 inch circle.

Bake at 400 F for 18-20 minutes. Remove from the oven and let the scones cool.

Stir together the powdered sugar and cooled coffee in a small bowl. Drizzle over scones. Sprinkle with mini chocolate chips immediately.

Makes 9 large scones. Store in a covered container.