2 3/4 cups all purpose flour1/4 cup sugar3/4 teaspoon salt1 tablespoon baking powder1/2 teaspoon ground nutmeg1/2 teaspoon cinnamon1 stick butter, cut small cubes3/4 cup dried cranberries1 large egg1 teaspoon vanilla extract3/4 cup cold eggnog 1/4 cup eggnog1/4 cup demera sugar
3 tablespoon eggnog¾ cup powdered sugar
In a large mixing bowl, whisk together all the dry ingredients. Add the butter and use a pastry cutter to incorporate the butter until it forms small pieces. Add in the dried cranberries and mix. In a separate mixing bowl, whisk together the egg and vanilla extract. Add the liquid ingredients to the dry ingredients and stir with a fork until all is moistened and holds together. Transfer the dough to a lightly floured work surface and roll it out until about 1 inch thick. Use a 2 1/4" round cutter to cut each circle into about 16 rounds, gathering, re-rolling, and cutting the scraps. Transfer the rounds to the prepared baking sheet, placed with parchment paper, placing them close together; leave about 1/2" between them. Brush each scone with some eggnog, and sprinkle with the demera sugar. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for about 20 minutes, or until they're golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm with butter and Jam!