Perfect Eggnog & Chocolate Chip Scones (Quick & Easy)

Not dry, with a perfect flavor
and texture.

Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
6 tablespoons cold butter
1/2 cup mini semi-sweet chocolate chips
2/3 cup plain or spiked eggnog
1/2 teaspoon rum extract (if plain eggnog is used)
1 egg
1/2 cup powdered sugar
4 teaspoons plain or spiked eggnog

Method:
Preheat oven to 400*. Line a baking sheet with parchment paper and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
Stir in the nutmeg. Cut the butter into 4 pieces and add to the sifted ingredients. Use a pastry blender, or 2 knives, to cut the butter into the mixture. Next, use your fingers to continue to blend in the butter, so that the mixture resembles crumbs. Stir in the chocolate chips.
Make a well in the center of the dry ingredients. Add the eggnog, (rum extract) and egg. Gently stir, with a fork, just until all of the ingredients are blended. (Do not over mix.)
Use a bowl scraper to transfer the dough onto the prepared baking sheet. Pat into an eight inch circle. Very lightly dust the top of the dough with a tablespoon or two of flour, (The dough will be very sticky.) Use a very sharp knife to score the dough into eight sections, but do not separate the sections. (After each cut, use a bowl scraper to remove dough from the knife and add back to the dough on the baking sheet.) Bake for 15 to 20 minutes, or until the scones are a golden brown and the dough is fully cooked.
Remove from the oven and use the knife, to cut completely through the baked dough, along the scored lines. Allow to cool on the pan.

Fully baked and scored scones.

Stir together the powdered sugar and eggnog. Drizzle over the scones and let stand to set.
After the icing has set, separate the scones. Serve, while still warm, or store in a container in the refrigerator, until ready to serve.. Allow to sit at room temperature for 20 minutes before serving. Makes 8 tasty, flaky pastries. Enjoy!

Note: On Christmas, we were gifted with a half gallon of spiked eggnog. So, I have been busy baking cupcakes, pudding, oatmeal, biscotti, scones, bread and creme brulees!