Preheat oven to 425 F. Lightly spray a large baking sheet with oil. Stir flour with sugar, baking powder, salt and nutmeg in a large bowl. Work in butter until crumbly. Pour in 3/4 cup eggnog and stir until just mixed. Stir in chocolate chips just until combined. Pat dough into a 1-in.-thick circle. Cut into 8 triangle-shaped scones. Arrange 1 in. apart on a prepared sheet. Brush with 3 tbsp eggnog, then sprinkle with coarse sugar. Bake in centre of oven until golden, about 15 min. Transfer to a wire rack. Let cool for 30 min. Stir icing sugar with remaining 1 tbsp eggnog in a small bowl until combined. Drizzle over scones.
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Last updated: August 28th, 2020
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