Preheat oven to 220℃. Line a baking tray with baking paper.
In a small bowl, mix Instant Coffee Granules and Hot Water. Set aside to cool. *Note: The amount of Instant Coffee can be increased.
Combine Flour, Cocoa Powder, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
Add Milk and Coffee stir until a sticky dough forms. Knead gently until just combined, then add chopped Dark Chocolate and mix evenly.
Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
Place scones on prepared tray. Bake for 10 to 15 minutes or until slightly browned and hollow when tapped on top.
To apply Coffee Icing on top, the scones need to be cool. To make Coffee Icing, mix Icing Sugar and Espresso (OR Strong Coffee) until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.
