Eggnog Scones

1 cup commercial eggnog
1 egg, beaten
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons butter
2 tablespoons shortening
1 handful raisins

Heat oven to 375 degrees F.

Combine eggnog and beaten egg; set aside.

In a large bowl combine flour, baking powder, salt, sugar, nutmeg and cinnamon. Mix well.

Cut in butter and shortening. Add eggnog mixture to dry ingredients and stir. Stir in raisins.

For cut scones: Turn dough out onto floured surface and roll dough out. Cut into biscuit-size rounds or other shape.

For drop scones: Drop by rounded tablespoonful onto cookie sheet.

Bake on ungreased cookie sheet for 15 minutes or until light golden brown.