EGGNOG PANCAKES
Makes about 12 pancakes

Ingredients:
1-1/2 cups all purpose flour
1 teaspoon salt
3 tablespoons sugar
1-3/4 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1 egg
3 tablespoons melted butter
1 cup eggnog (without alcohol)
1/2 cup milk

Directions:
Sift together the dry ingredients. In a separate bowl, combine the eggs, butter, eggnog and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Be careful not to over mix. Cook as you would other pancakes.
EGGNOG SCONES
8 to 12 scones

Ingredients:
1-3/4 cups flour
2-1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
4 tablespoons cold butter, cut into pieces.
1 egg, lightly beaten
1/3 cup eggnog
Sugar and freshly grated nutmeg for sprinkling on the surface

Directions:
1. Preheat the oven to 450 degrees F.
2. Sift the dry ingredients together. Cut the butter into the dry ingredients using two forks, a pastry cutter, or in the bowl of a food processor. Mix together the eggnog and the egg. Reserve a tablespoon or two for later.

3. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Turn out onto a floured surface and form into a large disk about 3/4-inch thick. Try not to overwork the dough.

4. Place the disk on a baking sheet and use a bread knife to cut the disk into wedges. Gently separate the wedges so there is a little - but not much - space between them.

5. Brush the surface with the reserved egg mixture and sprinkle with sugar and nutmeg. Bake 15 minutes. Allow to cool slightly before serving.