Eggnog Scones

Remember way back when I told you I had a recipe that would use up your extra topping from the pumpkin snickerdoodles AND the extra glaze from the eggnog cookies?  Well, it's finally here.  My obvious solution to having extra stuff lying around was to make scones.  They turned out to be pretty stinking wonderful.  Especially wonderful warm out of the oven!  I kind of combined ideas from several recipes I found on Pinterest to create my own, but this one, from Tea Time Magazine, is really what I mostly went off of.  I picked it because it used the least amount of butter which, in my head, makes it healthier...yeah, right.  

 
Eggnog Scones

Ingredients:
2 cups all-purpose flour
1/2 cup sugar (I used the sugar mixture left from the pumpkin snickerdoodles, about 1/4 cup, then added white sugar to get 1/2 cup)
2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground nutmeg (I used a heaping 1/2 tsp)
1/4 tsp ground cinnamon (I added this even though there was already cinnamon in the sugar mixture)
4 TBSP unsalted butter
2 TBSP shortening
1/2 cup eggnog (the original calls for 1/4 cup plus 3 TBSP, but I needed more than that to moisten up the dough. Start with 1/4 cup and then slowly add more to get the right texture.)
1 large egg, lightly beaten

Directions:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the dry ingredients. Using a pastry blender, cut in the butter and shortening into dry mixture until the mixture resembles a dry meal or coarse crumbles.  

In a small bowl, whisk together eggnog and egg. Pour this wet mixture over the dry mixture and stir until moistened. (Add extra eggnog, if needed.) Dough should be moist and sticky.

Place dough on lined baking sheet and form into a circle, about 3/4" thick.  Bake, oh I don't know, for like 20-25 minutes.  Maybe.  I don't remember.  It should be golden on top, and a toothpick should come out of the center clean.  Then, you can take it out of the oven and drizzle some eggnog glaze on top.  Enjoy!