1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. In a large bowl (or you can also use a food processor) add first 8 ingredients (up to and including nutmeg) and stir/pulse until well combined.

3. Cut in the chilled plant butter with either a pastry cutter or by pulsing in short 5 second bursts in the food processor. The mixture should resemble coarse crumbs. Stir/add in the coconut or soy eggnog until just incorporated, then turn out dough onto a gluten-free flour-dusted surface.

4. Gently pat/roll dough until it’s about ¾ inch thick, then use a round cookie cutter to cut out scones. Combine scrap and repeat to finish making the cones.

5. Place scones on prepared baking sheet, leaving at least 1 ½ inches space between each scone.

6. Bake scones for 10-14 minutes or until golden brown on the bottom (check with a spatula). Remove scones from the oven and let cool on pan for at least 5 minutes before moving to a wire rack to cool completely. When cool, drizzle with glaze and top with sprinkles, if desired

7. For the drizzle: whisk together powdered sugar and vegan eggnog until thick glaze comes together.