2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
¾ teaspoon cinnamon
dash nutmeg
½ cup butter, cut into small chunks
¾ cup eggnog
¼ cup white chocolate chips
½ powdered sugar
2 teaspoons eggnog
Preheat oven to 375 F.
Combine flour, baking powder, baking soda, salt, sugar and spices in a bowl. Stir. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in eggnog until dough is moistened. Gently stir in white chocolate chips.
Divide dough in half. On a lightly floured work surface, roll out each half to a circle about 1-inch thick. Cut each circle into six wedges. Lay a sheet of parchment paper onto baking sheet. Place wedges one inch apart onto parchment paper. Bake 10-15 minutes or until golden brown. While scones are baking, prepare glaze.
Glaze:
Combine powdered sugar and eggnog. Adjust eggnog amount depending on desired consistency of glaze.
Cool baked scones slightly. Drizzle glaze over scones.
Makes 12 scones.
Pictured: Christmas Berry Tea Set for Four, Ahmad Tea English Breakfast Tea, Stainless Steel Pastry Fork