Holiday Eggnog Scones

3 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup butter, cut into small pieces
1/2 cup dried cranberries
1 tsp grated orange rind
1 cup eggnogg (Southern Comfort non-alchoholic is best)

Preheat oven to 425. Combine flour, sugar, baking powder, baking soda, salt and nutmeg in large mixing bowl. Mix well. Cut in butter with a pastery blender until mixture looks like cornmeal. Stir in cranberries and orange rind. Make a well in the center and pour in eggnog. Stir with a fork until dough can be pulled away from the bowl. Gather the dough and divide into two balls. Pat each ball into a 1 inch thick circle (about 8-9 inches across). Cut 8 pie shaped wedges from each circle. Place the wedges on a greased baking sheet. Separate the wedges by at least 2 inches. Bake for 11-12 minutes until tops are lightly browned.

Place immediately on wire rack with wax paper underneath. Brush glaze over hot scones, making sure to get the sides. Wait 10 minutes until slightly cooled, then spoon a second layer of glaze over the scones. Can eat warm or cool completely. Will keep for 2-3 days if covered.

Glaze:
1/4 cup orange juice
1 TBSP butter
2 cups powdered sugar
Melt butter and orange juice together in glass bowl in mircowave. Using a whisk, stir in powdered sugar until smooth.

Summer Version: use fresh blueberries, lemon zest, and heavy cream