Add butter. Blend for 3-5 pulses until butter is well incorporated with the flour mixture.
½ cup cold butter
Add ¾ cup of eggnog. Blend until mixture just comes together.
¾ cup eggnog
Remove dough from food processor. Knead dough a few times, blending in any of the flour mixture that didn't blend into dough.
Form dough into a 8 inch circle. Cut into 8 wedges. Place each wedge on a baking sheet lined with a silicone mat or parchment paper. Wedges should be spaced ½ inch apart.
Brush top of wedges with eggnog.
2 Tablespoons eggnog
Bake in a preheated 415 degree oven for 18-20 minutes.
Cool on a baking rack.
Glaze
Mix powdered sugar and 2 Tablespoons of eggnog.
⅓ cup powdered sugar, 2 Tablespoons eggnog
Drizzle glaze over cooled scones.
Notes
If dough is too sticky, add just a bit of flour while kneading. If dough is too dry and won't stick together, add 1-2 teaspoons of additional eggnog.
To make by hand
Place all dry ingredients into a bowl - mix.
Use cold butter cut into small ¼ inch cubes.
Add butter to dry mixture. Use your hands to incorporate butter into the flour. I use my fingers to smear the butter and flour mixture together.
Add liquid and mix just until the dough comes together.
Dump dough and any dry mixture onto a counter. Lightly knead any remaining flour into the dough.