Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
In a large bowl stir cake mix and flour. Add cold butter chunks and use a pastry cutter or fork to work the butter into the flour mixture until it is crumbly.
Create a well in the center of the mixture and pour in the coffee and milk. Stir only until the mixture comes together. It is ok if there are still small pieces of butter. Stir in the caramel bits.
Flour your hands and turn the dough out onto the parchment covered cookie sheet. Gently press the dough to flatten it into a 8 inch in diameter circle.
Use a greased knife to cut it into wedges and bake for 20 - 25 minutes.
When you remove from oven drizzle the scones with caramel sauce. Cool and serve.