Preheat oven to 350 degrees.

Combine flour, sugar, baking powder, and salt. Cut butter in with a fork or pastry cutter, until uniformly crumbly.

Whisk together eggnog, egg, and almond extract.

Make a well in the middle of the flour mixture, pour in eggnog mixture. Gently fold ingredients together. Dough will be crumbly, that's ok do not overwork.

Dump scone dough out on to a lightly floured surface. Carefully bring dough together, with your hands, do not knead it, just press it together. Divide in two.

Form two 8" round discs. Place on a parchment covered baking sheet. Brush with eggnog. Press dried cranberries into top of discs, sprinkle with almond slivers, and sugar.

Before baking place scones in freezer for 20 minutes. Remove and cut scones like a pie with a serrated knife. Slice down into disc, rock knife back and forth to separate slices just a little bit.

Place in a 350 degree oven for 25-30 minutes. Or until scone is lightly browned and a toothpick comes out clean when pricked in to the middle.

Whisk together powdered sugar and eggnog, for the glaze, drizzle over hot scones.