In a bowl, whisk together the flour, sugar, salt, baking powder, and spices. Using your fingers, combine the cold chopped butter into the flour mixture until it looks crumbly. Place the bowl in the fridge while you mix together the wet ingredients. It needs to stay cold.
In another bowl, mix together the buttermilk, egg, and vanilla until well combined.
Remove the dry ingredients from the fridge. Combine both the wet and dry ingredients together into one bowl. Add the chocolate chips and mix everything together. Careful not to overmix or you may end up with dense scones. The dough should be moist and sticky. If the dough is too dry, add a tablespoon of heavy cream. If the dough appears too sticky, add a tablespoon of flour.
On a lightly floured work surface, dump out the dough out and form it into an 8-inch circle. Cut the circle into 8 triangles. Transfer them to a baking sheet pan lined with parchment paper. Brush scones with buttermilk then transfer the baking sheet to the fridge for 15 minutes.
Preheat your oven to 400ºF. Place the baking sheet in the oven to bake for 15-18 minutes, or until golden brown.
In the meantime, make the espresso glaze. In a bowl, mix together brewed espresso with the powdered sugar until it looks like drippy icing. Set aside.
Remove the scones from the oven and allow them to cool. Drizzle the scones with espresso glaze and serve immediately. Enjoy!