In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and sugar.
Cut the butter into smaller pieces, add it to the dry ingredients and cut in the butter with your hands or a pastry blender until only pea sized pieces of butter remain.
In a separate bowl combine the Silk Nog, egg, sour cream, and vanilla bean paste/vanilla extract. Whisk together with a fork.
Pour the wet ingredients over the dry ingredients and mix with your hands or a spatula until a dough forms.
Transfer the dough to a baking sheet lined with a silicone baking mat or parchment paper and shape the dough into a circle about 1 inch thick.
Use a pizza cutter to slice the dough into 8 sections.
Bake for 15 minutes. Then re-cut the scones using the pizza cutter, pull them apart on the baking sheet and bake for 5-10 additional minutes until they are golden.
Allow them to cool before adding the glaze.
Glaze
In a small bowl, mix together the powdered sugar, Silk Nog, and vanilla paste until smooth. Drizzle generously over the scones. Dust with cinnamon. Store the scones in an air tight container.