Cinnamon Eggnog Scones

Instructions

1. In a large mixing bowl, whisk together all the dry ingredients. With a pastry blender (or your hands), work the butter into the flour, just until the mixture is crumbly. You're looking for some larger chunks of butter to remain unincorporated. Stir the cinnamon chips into the flour/butter mixture.
2. In a separate bowl, whisk together the eggnog, egg and extract. Add the egg mixture to the dry ingredients and stir until all is moistened and holds together..
3. Transfer the dough to a lightly floured surface and pat into a ball. Divide the ball of dough in half. Pat each half into a 6-inch wide circle (about ¾-inch thick). Using a knife, slice each circle into 6 equal wedges.
4. Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Pull the wedges away from the center to separate them just a bit. (There should be about ½-inch space between them. When they bake, they'll merge together.) Brush each scone with eggnog and sprinkle with sugar.
5. Place the scones in the freezer for 30 minutes before baking (see *tips below). Preheat the oven to 425°F.
6. Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through. Edges shouldn't look wet or unbaked. Remove the scones from the oven and cool on the pan. Serve warm. When they're completely cool, you can wrap them in plastic and store at room temperature for several days