Eggnog Scones

Preheat oven to 450°F.

Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze the dough for 5 minutes.

Remove the bowl from the freezer. Pour in 2 tablespoons of eggnog and the vanilla, stirring just until dry ingredients are moistened.

Gently press or pat dough into a scone pan (if you don’t have one, put the dough in a standard sized 9-inch round cake pan then cut the round into 8 wedges and place wedges 2 inches apart on a baking sheet that you’ve lined with parchment paper.)

Brush tops of wedges with remaining 2 tablespoons of eggnog just until moistened. Sprinkle a little sugar over each one and rub it in.

Bake for 15 to 20 minutes or until golden. Remove pan from oven. Let the scones cool completely before removing them from the pan.

Meanwhile, in a medium sized bowl whisk together eggnog, powdered sugar, and salt until it reaches your desired consistency (should be smooth yet as thick as possible). Glaze the scones and enjoy!