1. Preheat your oven to 375 degrees.
2. In a large mixing bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt and cinnamon.
3. Using a pastry cutter, cut the cold butter into the flour mixture until the butter is pea sized.
4. Stir in the eggnog until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.
5. Stir in the chopped white chocolate.
6. Lay a sheet of wax or parchment paper onto a baking sheet.
7. Press the dough into a ball and transfer it on to the paper and press it down into a circular disk. Flatten the dough to a 1 inch thickness.
8. Using knife or cookie cutter cut the dough into triangles or wedges (like a pizza), to make 12 scones.
9. Spread the scones out so there is about 2 inches between them on the sheet.
10. Bake for ~10-15 minutes. The scones are done when the bottom edges are slightly golden brown.
11. When they are done baking, transfer the scones to a cooling rack.

Eggnog Glaze:

1. While the scones are baking, mix together the ingredients for the glaze.

Putting it all together:

1. Once the scones have cooled, drizzle them with the eggnog glaze. To do this I transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
2. Enjoy!