Which of the following categories best describes this recipe:
Breads

Estimated time:
30-35 min.

Number of servings:
16 scones

Ingredients: (Hit your return key to start a new line)
3 c. flour

1/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg (optional)

3/4 c. butter, cut into small pieces

1 c. egg nog

2 Tbsp. milk

sugar (sprinkled on top)

optional add-ins: 1/2 c. dried cranberries and 1 tsp. grated orange rind
OR

1/2 c. mini chocolate chips

Directions:
Combine dry ingredients in upper part of list in a large mixing bowl and mix well. Cut the butter into the flour mixture with a pastry blender or 2 knives (held together), until mixture has the texture of cornmeal. Pour egg nog into the center of the flour mixture; stir with fork until dough can be pulled away from the sides of the bowl. Gather up the dough and divide into 2 balls. Pat each ball with flour; flatten Each into a 1 inch thick circle, and cut into 8 pie-shaped wedges (total 16). Place the wedges on a lightly greased baking sheet; brush with milk, sprinkle with sugar. Bake at 425 degrees F. for 12 minutes, or until tops are lightly browned. Serve warm.

Other suggestions and comments:
If you don't have a pastry blender, consider getting one. They are great for pie crust, and crumb crusts and toppings. Even more important, they can hang from a hook in your kitchen, lookin' cool, giving the impression you know your way around a kitchen. ;-)

The cranberry scones are wonderful! I haven't had the courage to go with the mini-chocolate chip; maybe some day if I am shovelin' snow or otherwise working it off, because: another good name for Scones would be Waistline Expanders. Soooo good, though. Make them when they can be Shared, and put on the teakettle.