Espresso Scones

Preheat oven to 350° F. Line a baking tray with parchment.

Combine flour, 1/2 cup sugar, baking powder, baking soda, salt and nutmeg in a medium bowl.

Reserve 2 tablespoons evaporated milk and hold for brushing the tops of the scones.

Combine remaining evaporated milk, eggs and vanilla extract in a separate bowl and set aside. Chop butter into pea sized pieces and cut into flour mixture with dough cutter or knife until broken up and mixture is a coarse meal. Stir morsels into the flour mixture, then gently fold in evaporated milk mixture.

Turn dough onto floured surface and roll to 1-inch-thick circle. Cut dough circle into 12 wedges, and place scones onto baking tray. Leave 1-2 inches of space between each scone. Brush tops of scones with reserved evaporated milk and sprinkle with coarse sugar.

Bake scones 15-18 minutes until edges are slightly browned. Remove from oven and place baking tray on wire rack to cool before serving.