Eggnog-Cinnamon Scones

I know that these sound a little odd, but trust me - they are so stinkin' good.  I haven't actually made them yet.  Some friends brought some to us this winter and I finally remembered to ask her for the recipe.
I could eat the whole recipe myself but I guess I'll share when I make them.  : )

Eggnog-Cinnamon Scones

2 3/4 C. flour
1/4 C. sugar
3/4 t. salt
1 T. baking powder
1/2 t. ground nutmeg
1/2 C. unsalted butter, cut into small cubes and well chilled
6.6 oz. cinnamon chips (2/3 of a Hershey's bag)
1 egg
1/2 t. vanilla extract
1/4 t. rum extract
1 C. cold eggnog
Turbinado sugar

1. In a large mixing bowl, whisk together dry ingredients.  With a wide whisk, work in the butter just until the mixture is unevenly crumbly.  Stir in the cinnamon chips.
2. In a separate bowl, whisk together the egg, vanilla, rum extract, and eggnog.
3. Add the egg mixture to the dry mixture and stir until all is moistened and holds together.
4. Transfer the dough to a lightly floured work surface (or use a silicone mat).  Divide the dough in half.  Roll and pat each half into a 6 1/2" circle about 3/4" think.
5. Run a large knife under cold water and slice each circle into 6 or 8 wedges.  Transfer wedges to a cookie sheet lined with parchment paper.  Carefully separate the wedges just a little bit (about 1/2")
6. Brush each scone with some eggnog and sprinkle generously with turbinado sugar.
7. Preheat the oven to 425°.  Bake scones for 15-18 minutes or until golden brown.  Each scone should look baked all the way through - no wet edges.
8. While the scones are baking, prepare the glaze:

4 T. butter
3/4 c. powdered sugar
Eggnog, to thin the mixture

1. Heat butter in a small saucepan until it melts, then continue cooking until the butter browns.  Remove from heat, and whisk in powdered sugar until mixture is thick.
2. Add eggnog, a little bit at a time, until mixture is smooth and spreadable.
3. Remove scones from the oven and cool briefly on the pan.
4. Glaze scones.  Use a fork to drizzle the glaze across the top of each scone.
5. Serve warm.  Let leftovers cool completely, then cover with plastic wrap and store at room temperature.

(They're still delectable even when they're not warm.)