In a large mixing bowl, combine the flour, salt, baking powder, nutmeg, and sugar (I used 1 tablespoon, but you can increase it if you’d like).
Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
In a separate bowl combine the Silk Nog, egg, sour cream, and vanilla extract. Whisk together with a fork.
Pour the wet ingredients over the dry ingredients and mix with your hands or a spatula until a dough forms. Add another tablespoon of Silk Nog if the mixture appears too dry (mine did).
Shape the dough into a circle about 1-inch high on a floured surface, then cut into 8 pieces. Brush the tops of the scones with more Silk Nog, then sprinkle with coarse sugar and additional nutmeg.
Place the scones on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and bake for 18 to 23 minutes until they are golden. If you're going to glaze the scones, allow them to fully cool.
For the glaze: In a small bowl, mix together the powdered sugar, Silk Nog, and vanilla extract until smooth. Drizzle generously over the scones. Dust with nutmeg. Store the scones in an air tight container.
How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.Homemade eggnog is easy and quick to make if you can't get to the market, and you can use the blender method since you'll be baking the egg yolks. Just combine all the eggnog ingredients in a blender, pulse a few times, and you're ready to roll!