For the Eggnog Scones:

• In a large mixing bowl, whisk together all the dry ingredients.
• Work in the butter just until the mixture is unevenly crumbly.
• Stir in the cinnamon chips.
• In a separate mixing bowl, whisk together the egg, eggnog flavor, and eggnog.
• Add the liquid ingredients to the dry ingredients and stir until moistened and holds together.
• Transfer the dough to a lightly floured work surface. Divide the dough in half; roll and pat each half into a 6½-inch circle about ¾-inch thick.
• Slice each circle into 6 wedges. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet leaving about ½-inch space between them.
• For best texture and highest rise, place scone wedges uncovered in freezer for approximately 30 minutes. While the scones are chilling, preheat the oven to 425° F.
• To add topping, remove scone wedges from freezer and brush with eggnog. Sprinkle with sparkling sugar.
• Bake the scones for about 20 minutes or until golden brown. The scone edges shouldn't look wet.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.