1/4teaspoonnutmeg or cinnamonthis can be omitted if preferred
5tablespoonscold butter
2/3cupeggnogplain flavored without alcohol
Eggnog Glaze
1cuppowdered sugar
2-3Tablespoonseggnogdepending on how thick, thin you want the glaze
Instructions
Adjust the oven rack to the center position and preheat to 400°F. Line a baking pan with parchment paper or a Silpat mat.
In a bowl, combine flour, sugar, baking powder, salt, and nutmeg or cinnamon.
Cut in cold butter with a pastry cutter until the butter is mixed in and the size of peas.
Fold in eggnog and stir until just combined.
Transfer the dough to a floured surface.
Lightly knead into a 1-inch thick, 8-inch diameter round.
Cut round into 8 wedges and place on your prepared baking pans. Space them at least 1/2 inch apart.
*At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
Bake for 12 to 15 minutes or until lightly browned.
Whisk together eggnog and powdered sugar for the glaze and spoon over scones.
Serve immediately.
Notes
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula