• Heat oven to 400 degrees F. In a large bowl combine flour, sugar, baking powder, and salt. With a pastry cutter cut in cold butter into the dry ingredients until the butter pieces are the size of a small pea.
• Wisk together eggnog or milk and egg and then add to the flour mixture. Mix just until flour in mixed into wet ingredients. Turn out onto floured board and work into a ball. Divide dough in half and pat dough into two 6-inch round discs. Cut into 6 pieces in each 6-inch disc.
• Place on a baking sheet lined with parchment paper or silicone mat. Bake for 12-15 minutes or until golden brown. Place on wire rack to cool a bit. Serve warm scones with lemon curd and a cup of tea. Cut scones in half or put lemon curd right onto the tops of the scones. Delicious!!

To make your own eggnog

• In a small bowl whisk together egg, sugar, milk, rum extract, and nutmeg. Use the whole amount in this easy scone recipe.

Lemon Curd

• In a medium saucepan whisk together egg yokes, lemon zest, lemon juice, and sugar. On medium heat, stirring with a wooden spoon, cook until thick enough to coat the back of a wooden spoon. About 5-7 minutes. Remove from heat. Add butter 1 Tablespoon at a time. Stirring until butter is melted into the lemon curd. Store in an air-tight container in the refrigerator for 1-2 weeks. you can also freeze it for up to a year.