2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
¾ teaspoon cinnamon
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.
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