Line a baking sheet with parchment paper.
In a large bowl whisk together the flour, sugar, salt, baking powder and nutmeg.
Cut in the butter just until the mixture is crumbly.
Stir in the cinnamon flakes.
In a separate bowl whisk together the egg, vanilla and eggnog.
Add the wet ingredients to the dry ingredients and stir until all is moistened and hold together. Do not over-mix.
Divide the dough in half, roll and pat each half into a 6 1/2” circle and about 3/4” thick. With a knife slice each circle into 6 wedges. Transfer the wedges onto baking sheets.
Brush each scone with eggnog and sprinkle with coarse sugar.
Place the pan of scones in the freezer for 30 minutes.
Preheat oven to 425°F. Bake scones for about 20 minutes, or until golden brown.
Let cool briefly on the pan. Serve warm.