Festive Eggnog Scones My Christmas Baking Secret

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the chilled eggnog and rum/brandy/bourbon (if using).
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix!
6. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle.
7. Use a sharp knife or biscuit cutter to cut out 8 scones.
8. Place the scones on the prepared baking sheet and chill in the freezer for 30 minutes. This helps prevent spreading during baking.
9. Brush the tops of the chilled scones with the beaten egg.
10. Bake for 20-25 minutes, or until golden brown.
11. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. In a small bowl, whisk together powdered sugar, eggnog, and nutmeg (if using) until smooth.
13. Drizzle the glaze over the cooled eggnog scones.
14. Serve immediately and enjoy these delicious eggnog scones!