• Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
• Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
• Mix in the eggnog, egg, and vanilla extract until just combined.
• Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more eggnog. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
• Place the dough on a lightly floured surface and press into a disc about 3/4 inches (2 centimeters) thick.
• Cut the disc into 8 equal slices to make 8 scones in all.
• Transfer the scones to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops lightly with additional eggnog, taking care to not let it drip down the sides.
• Bake in the preheated oven until puffed and golden, about 10-12 minutes.
• Allow to cool for 5 minutes before removing to wire rack and cool to room temperature before adding the glaze.

Eggnog Glaze:

• Place the powdered sugar in a small bowl.
• Whisk in the eggnog and vanilla extract to form a slightly thickened glaze. If too thin, add a little more powdered sugar. If too thick, add a little more eggnog.
• Drizzle the glaze over the room temperature scones. Allow to set briefly before sprinkling with the cinnamon and serving.