Eggnog Scones with Browned Butter White Chocolate Glaze

MAKING THE SCONES

1. Grate your butter (or dice into small cubes) onto a flexible cutting board and place in freezer until ready to use. In a medium bowl measure out your all-purpose flour, all natural cane sugar, baking powder, salt and nutmeg, whisk to combine.
2. In a 1 cup glass measuring cup, crack in an egg and pour in eggnog until you reach 1/2 a cup, about 1/4 cup of eggnog. Beat with a fork until combined, set aside. Making a well in the center of your dry ingredients, pour in the egg/eggnog mixture, tossing gently with a fork until liquid is distributed. *Set aside any leftover egg/eggnog mixture for brushing scones later.
3. Remove your grated or chopped butter from the freezer and mix into the scone mixture, using a pastry cutter or your hands. Note | If your hands are warm, try rubbing them with a few cubes of ice to cool down or continue with the pastry cutter. Mixture will be dry and crumbly. Continue to mix quickly until pea sized pebbles are formed.
4. Pour the dry, crumbly mixture onto a parchment lined sheet pan and knead together a couple of times, just until the dough starts to hold together, it will still be quite crumbly (this is how you want it for soft, tender scones) and pat into a log. Cut in half. Don't overmix! You want little chunks of butter throughout the mixture. Pat each half into a disc about 3/4 inch thick, wrap in parchment or plastic wrap and place in freezer for 20-30 minutes. Preheat your oven to 400°.
5. Second batch of scones may just be frozen from this point, wrap well.  When ready to bake, simply remove, brush with eggnog and bake as directed, maybe a minute or two longer. Remove disc from freezer and slice into 4, 6 or 8 wedges. I always go for smaller, bite sized scones.
6. Using a small spatula, scoot the scones away from each other, so that edges are not touching when baked. Add a few additional teaspoons of eggnog to the egg/eggnog measuring cup you *reserved earlier. Using a pastry brush, lightly brush each scone with this mixture, it will give the scones a slightly shiny appearance, if desired sprinkle with a little fresh grated nutmeg, if you don't have a microplane just use the small grate side on your grater.
7. Bake at 400° for 10-12 minutes until lightly golden at the edges. Allow to cool for 3 minutes on the pan, then carefully move to cooling rack. Allow to cool while you make the glaze.

MAKING THE GLAZE (Double the glaze for both batches of scones)

1. In a small microwave safe bowl add your chopped or white chocolate chips and microwave for 30 seconds. Brown your butter over medium heat it will just take a minute or so with it being such a small amount of butter. Set aside.
2. Pour browned butter into white chocolate and mix with fork or whisk to finish melting until smooth. Add in your eggnog and mix until desired pourable thickness. Drizzle on scones and sprinkle a little more freshly grated nutmeg over the drizzled glaze. Serve immediately.
3. NOTE | If the scones are still warm, the glaze will melt into the scones (personal favorite). If you prefer a drizzled look then cool scones completely before drizzling with glaze. Store scones in airtight container on counter for 2-3 days, though best eaten on day made. Baked scones may be frozen, apply glaze after thawing.