Cinnamon Eggnog Scones

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking powder, nutmeg, and cinnamon. With the mixer continuing on medium speed, add in the slices of cold butter until crumbly. It’s OK that there will still be chunks of butter. Mix in the cinnamon chips. Set aside.

In a small bowl, whisk together the egg, vanilla and 3/4 cup eggnog. Add the wet ingredients to the dry ingredients and mix until just combined.

Transfer dough to a lightly floured surface and divide the dough in half. Roll and pat out each half into a 6 inch circle about half to 3/4 of an inch thick

Using a large knife, slice each circle into 6 wedges. Transfer the wedges to a parchment lined baking sheet and pop in the freezer for about 30 minutes.

Preheat the oven to 400 F.

Using a pastry brush, brush each wedge with eggnog and sprinkle with the cinnamon sugar mixture.

Pop the baking sheet in the oven and immediately reduce the heat to 350 F. Bake for 18-20 minutes. When done, remove baking sheet from the oven and cool the scones on the pan for a few minutes before transferring to a cooling rack.

To store, wrap scones in plastic wrap or a large zip-top bag and keep at room temperature.

Adapted from: King Arthur Flour.