Toffee Latte Scones

Preheat oven to 400 F.

In a small bowl, stir together melted ice cream and instant coffee granules until the coffee granules are dissolved. Whisk in eggs. Set aside.

Combine the flour, sugar, salt and baking powder in a mixing bowl; cut in the butter until the butter is in very tiny pieces. Stir in the toffee bits. Add the ice cream mixture to the flour mixture. Mix with a fork until it is all combined.

Pat into an 8-10 inch circle about 1-inch thick. Cut the circle into wedges. Bake for 10 minutes at 400 F. Reduce the heat to 300 F and continue to bake 10 more minutes. Remove from the oven. Cut through the wedges again and separate the wedges slightly. Place back in oven and bake 5 more minutes.