Eggnog Scones, anybody?

Well hello! I thought you might be interested.

I'm not talking Eggnog flavored scones either. This is the real deal. Made with actual Eggnog.

Want some more good news? There aren't very many ingredients. No cutting in of butter, no kneading - they practically make themselves! (Maybe that's an exaggeration)

Two warnings before you get started.
1 - The dough for these scones is a lot 'goopier' than most. So on that note,
2 - Try your hardest to stir gently and don't add extra flour. Otherwise they will get tough, and no one wants a scone that they have to rip at with their teeth. You'll probably have to use your freezer before you can bake these suckers.

Eggnog Scones
makes 8 large or 16 small

2 1/2 cups of flour
1/3 cup sugar
3/4 tsp. salt
1 Tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4 cup eggnog
1 tsp. rum or rum extract

1) Whisk together dry ingredients in a large bowl
2) Add eggnog and rum, and using a spatula, gently fold until ingredients are just combined.
3) Transfer dough to a baking sheet lined with parchment, and pat into a circle about 1 inch thick (or slightly less). Cut all the way through in desired shapes/amounts, and freeze for 1 hour.
4) Preheat oven to 375. Remove scones from freezer, re-cut, and arrange on baking sheet. Sprinkle generously with sugar, and bake for 20-25 minutes, until a tooth pick comes out clean.

*5) If you want to go overboard on the eggnog, make an icing! Start with 1/4 cup of eggnog, and keep adding icing sugar until it reaches the desired consistency :)

Enjoy your Eggnog coma!

Cut, then freeze.

 A tip I've found with scones (cream based, at least) - they always bake higher and fluffier when baked from frozen. When I bake mine straightaway after mixing, they always turn out rather flat and dense.