1. Preheat oven to 400 degrees
2. Line two baking sheets with parchment paper and set aside
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt
4. Add the cold, cubed butter and cut into the flour mixture using a pastry blender until the mixture resembles course meal
5. Do not over mix the dough
6. Add cooled espresso to the buttermilk and stir to combine
7. Add buttermilk mixture to the flour mixture and combine by hand or with a wooden spoon until barely incorporated
8. Carefully fold in chocolate chunks
9. Add a tablespoon or two of buttermilk if dough seems too dry
10. Turn dough out onto a lightly floured surface and pat gently into two 6 inch rounds
11. Cut each round into 6 triangles and place on baking sheets
12. Brush tops of scones with egg wash
13. Bake 20-25 minutes until scones are golden brown and firm
14. Cool slightly before drizzling with glaze

For Glaze

1. In a medium saucepan, melt butter over medium heat
2. Add maple syrup and vanilla, stirring to combine
3. Remove from stovetop and slowly add the confectioner’s sugar
4. Stir constantly until smooth
5. Drizzle on top of scones immediately before glaze begins to harden in the saucepan