Eggnog Cranberry Scones

Preheat oven to 400°F and line half or quarter-sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt and orange zest.
2 cups (260 grams) all-purpose flour, 2 tablespoon (25 grams) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon baking soda, 1 orange
Add the cold cubed butter and cut into the dry ingredients with a pastry blender or cutter until the butter is the size of small peas. Stir in the cranberries.
6 tablespoons (85 grams) cold unsalted butter, ¼ cup (28 grams) dried cranberries
Add the eggnog to the flour mixture and mix until the dough starts to come together. Turn the mixture out onto the counter and use your hands to finish forming a uniform dough.
½ cup (115 grams) cold eggnog
Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick and repeat fold and flattening 2 more times (3-4 times total).
Form dough into an approximate 6-inch square 1-inch tall. Cut into 4 smaller squares, and then cut each small square into 2 triangles.
Arrange wedges on prepared sheet pan and brush with more eggnog (this helps them brown nicely).
Bake until the edges and tops are lightly browned, 15-18 minutes (Don't overbake or scones will lose their soft texture). Let cool while you make the icing.