Spiced Eggnog Scones

1. Whisk flour, sugar, salt, baking powder, and spices in a large bowl. 2. Using a box grater, grate frozen butter into the dry ingredients. 3. Incorporate the butter into dry ingredients gently using a fork or a pastry cutter until the mixture resembles pea-sized crumbs. Move quickly to keep butter cold and do not overmix! Place the bowl with dry ingredients and butter in the freezer while you work on the next step. 4. Whisk eggnog, egg, and vanilla in a bowl until just incorporated. 5. Remove the dry ingredients from the freezer and pour in wet mixture. Fold with a fork until just combined. Your mixture should just come together – it should be relatively dry but hold together. If the mixture is too dry (i.e. some flour remains unincorporated) you can add additional eggnog 1 tbsp at a time to incorporate. 6. Place dough onto a lightly floured counter and gently press into an 8-inch disc with floured hands. Transfer to a piece of parchment paper, then cut into 8 wedges using a dough cutter or knife. Place the parchment paper on a plate, cover with plastic wrap, and chill for at least 15 minutes or overnight. 7. When ready to bake, preheat oven to 400°F. 8. Make the topping by combining coarse sugar with nutmeg and cinnamon. Brush each scone with eggnog and sprinkle on the topping. Bake for 18-25 minutes, turning halfway through bake time, or until golden brown. 9. While the scones are baking make the icing. Whisk together powdered sugar, nutmeg, and cinnamon. Add eggnog (and alcohol, if using) and whisk until smooth. You can use more or less sugar to reach the desired consistency. 10. Allow scones to cool for 10 minutes and drizzle with icing. Serve warm!