Tools needed:

Whisk the Dry Ingredients together except for the Cardamom and Cinnamon. Place the spices in another bowl and set aside.
Cut the cold butter into ½ inch cubes and toss with the flour mixture and ‘cut’ the butter into the flour. Squish the butter between your fingers until the butter pieces are the size of walnut halves.
Add about ¼ C of the butter and flour mix to the spices and mix.
Whisk the egg, vanilla, and eggnog together separately. Add the liquid to the dry mix of both doughs little by little, ‘tossing’ the mixture until the flour is hydrated and holds together when pressed.
Pat the un-spiced dough into a square shape on a lightly floured surface and pat the spiced dough on top of the other.
This dough gets two double book folds- this means that you imagine the dough is separated into thirds. Take the edges of the left third portion and fold over the center portion. Then pull the right third over this. Turn the dough 90 degrees and roll the dough into a square shape again. Then repeat the process.
Pat the dough into a circle and wrap in plastic. Chill the dough for 20 minutes.
As the dough chills, preheat the oven to 425 F (218 C).
Cut the chilled dough into 6 wedges
Place the wedges on a parchment paper lined pan and brush the tops of the scones with eggnog. You can sprinkle the tops of these with Turbinado sugar if you wish.
Bake the Scones for 20 minutes, or until the edges of the scones are a golden brown.

Scones to Get Rid of All That Extra Eggnog