So. It’s late January.

I guess now isn’t the best time to start chatting about eggnog . . . but if you’re anything like me, you’ll happily have a glass any time of year.

Although, well, maybe not in summer. Because . . . well, for obvious reasons.

But it’s still cold, we have snow on the ground, Christmas isn’t quite a distant memory — so why not whip up a baked treat calling forth the great flavors of the season?

Or, you know, just pin this recipe for later. It’s cool.

If you’ll allow me for just a moment, I’d like to toot my own horn — because I made scones. By myself. For the first time ever . . . and with my new Kitchen Aid.

My grandma and I share a love of the crumbly, delicious, buttery goodness that is a fresh-baked scone. We visit a local tea room every fall for her birthday, and the cap to our wonderful meal? Well, you guessed it.

Gram and I have often talked about making our own at home, but I’ve been intimidated. I’m not sure why, exactly; I mean, I love to bake, and I generally find that if you follow the directions in a recipe to a T, well . . . you’ll get pretty positive results.

Spence and I bought a half gallon of eggnog in December because ’twas the season, but I knew I couldn’t be left alone with that much fatty, awesomeness just taunting me from the fridge. Coming across a recipe for eggnog scones seemed like destiny, and I set to work on Christmas Eve.

I’ll admit it wasn’t looking good at first, friends. The dough from the bowl of the mixer (also, eh, had to learn to use the mixer) was sticky, clumpy, weird. Decidedly not scone-like. I couldn’t visualize how this wet mess was going to become a tender, flaky pastry, but . . .

It did.

Like a miracle.

A Christmas miracle.

The trick? Pre-cutting the dough on the cookie sheet so you can deepen those triangle cuts later. Once I saw the whole thing coming together, I clapped my hands with glee . . . and was so, so incredibly proud. Like, more proud than I’ve ever been of a baked good in my life.

I shared a bunch with Gram to commemorate my accomplishment, then saved four to share with my husband and mom- and pop-in-law on Christmas Day with our coffee.

Whether you go with eggnog or another of the many fantastic varieties floating around online, I’d recommend giving scones a try.

You may just surprise yourself.

Glazed eggnog scones

Recipe from Shugary Sweets

Ingredients:
For the scones:
1 1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
2 tsp baking powder
6 Tbsp unsalted butter, cubed, softened
1 large egg
1/4 cup plain Greek yogurt
1/4 cup eggnog
1 tsp rum extract
1/2 tsp nutmeg

For the glaze:
1 cup powdered sugar
2-3 Tbsp eggnog
1/4 tsp nutmeg

Directions:
1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Using the beater blade of an electric mixer, add in butter and mix until it resembles coarse crumbs.

2. Add in egg, greek yogurt, eggnog, rum extract and nutmeg. Combine completely.

3. On a large baking sheet with parchment paper, shape dough into a large rectangle using your hands. Dust hands and dough with flour to help with sticking.

4. Press your rectangle to 8 1/2 inch x 6 1/2 inch – 1/2inch thick. Using a pizza cutter, slice in half horizontally. Then cut it into thirds vertically (you will have 6 rectangles). Cut each rectangle in half to make 2 triangles. You will be left with a total of 12 triangles. Don’t separate them on the baking sheet yet.

5. Bake in a 350 degree oven for 25 minutes. Remove from oven and re-cut your triangles. Separate carefully and return to oven for an additional 10 minutes. Remove and cool completely before applying glaze.

6. For the glaze, whisk together sugar, eggnog and nutmeg. Add more/less eggnog for desired consistency. Spoon glaze over each scone and allow to set, about 20 minutes. Store in an airtight container for up to 5 days.