Preheat oven to 400°F.

In a large mixing bowl, combine flour, salt, cinnamon, nutmeg, baking powder and sugar. Cut butter into the flour mixture using a pastry cutter. Or, I like to put a cheese grater in the freezer and then use it to grate the butter. Just make sure the butter is cold, too! Mix until butter and flour are roughly incorporated but there are still visible bits of butter no bigger than a pea.

In a separate bowl combine eggnog, egg, sour cream and vanilla. Whisk together until ingredients are combined well. Pour the wet ingredients mixture over the dry ingredients and mix until just combined. Once a dough starts forming, knead it gently to finish the mixing.

Transfer the dough to a floured surface and roll out to 1-inch thickness. Cut with a knife or biscuit cutter into any shape and size you want the scones to be. Transfer the scones to a baking sheet and bake for 20–25 minutes.

Optional: Before baking, brush scone tops with egg wash (1 egg beaten with 1 tablespoon water or cream) then sprinkle with sugar and nutmeg.