Eggnog – Pineapple Mini Scones

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Combine together the flour, baking powder, sugar, cinnamon powder, nutmeg powder and salt in a large bowl.
3. Add in the sliced butter and cut the butter into small pieces using a fork or pastry blender or scraper.
4. Add in the chopped pineapple, eggnog and mix well.
5. Slowly and gently knead the mixture until everything appears moistened. Don't knead for too long. The dough should have crumbly texture.
6. Transfer the mixture onto the counter, knead slightly.
7. Divide the dough into two equal portions.
8. Shape each portion into ½ inch thick rectangle shaped logs, and cut each portion into 7-8 wedges.(refer video)
9. Arrange them in the prepared baking sheet.
10. Bake in the preheated oven for about 12-15 minutes or until the edges turn golden brown in color.
11. Remove from the oven and allow to cool for 10 minutes.
12. Drizzle your favorite glaze on top. I used melted white chocolate.
13. Enjoy :)

Yield: Makes 14-16 mini scones.