Eggnog and jam scones

Ingredients:

• 0.5 tbsp. eggnog + extra for lubrication
• 1 large egg
• 2 cups premium flour + extra for work
• 2 tbsp sugar + extra for topping
• 1 tbsp baking powder
• 1 teaspoon freshly grated nutmeg
• 0.5 tsp salt
• 6 tablespoons chilled unsalted butter, cut into 12 pieces
• 1/3 cup redcurrant jam
• 2 tablespoons chopped almonds

Preparation:

1. Preheat oven to 220°C (425°F). Whisk the eggnog and egg in a small bowl. In a large bowl, combine the flour, sugar, baking powder, nutmeg, and salt. Mix in the butter with your fingers until it forms pea-sized pieces. Fold in the egg mixture and knead into a soft dough.
2. Line a baking sheet with parchment paper. Divide the dough in half. Dust your hands with flour, place one piece of dough on the prepared baking sheet, and shape it into a circle 18 cm in diameter. Top with the jam and carefully spread it almost to the edges. Place the second piece of dough on a lightly floured sheet of parchment paper, shape it into a circle 18 cm in diameter, and invert it onto the jam layer; remove the parchment. Lightly press the edges of the dough together.
3. Using a knife, score the surface of the cake, dividing it into 8 pieces. Brush with eggnog and sprinkle with sugar and almonds. Bake until golden brown, about 25 minutes. Let cool slightly. Cut the scones into pieces along the scored lines. Serve the scones warm or at room temperature.