Make the eggnog first:

Mix the milk, cloves, vanilla, and cinnamon in a small saucepan and bring up to a simmer.

While it's heating, whisk together the egg yolks and sugar in a bowl for about 5 minutes until fluffy.

Whisk a tiny bit of the hot milk into the egg mixture, then add the egg mixture slowly back into the saucepan of hot milk, stirring constantly while it heats up to just simmer.

Cook for 5-6 minutes, whisking continually while it thickens and do not let the mixture boil or it will curdle!

When it's thick, remove from heat and let cool completely.

Whisk in the rum, milk/coconut cream, and nutmeg, then pour into a glass jar to store in the fridge at least 4 hours.

For the scones:

Preheat the oven to 425 degrees.

Mix together the flour, oats, baking powder and salt in a large bowl.

With your hands crumble the butter into the dough until you have a very coarse mixture. then add in the honey, the 1/2 cup cherries, the 1/4 cup diced apple and 1 cup of the homemade eggnog.

Continue to mix with your hands until the dough comes together but you still see small chunks of butter.

Create a large ball of dough and place on a lightly floured cutting board.

Roll the dough out into a disc about an inch thick and cut into 8 equally sized wedges (like pizza) or cut each scone with a biscuit cutter if you prefer.

Place them on a baking sheet and bake approximately 10-12 minutes until lightly browned. Remove from oven.

For the jam:

While the scones are baking, in a small blender, blend the chopped apple with the cider.

Pour into a small saucepan and add the honey, syrup, 1 cup of cherries and 1/2 teaspoon cinnamon.

Cook at a simmer until the mixture gets thick and syrupy and the cherries are very tender-about 15 minutes.

Remove from heat and stir in the cooked bacon.

Serve the scones warm or at room temperature with the jam to pass.

Note: the scone dough can be made a day in advance if desired and stored in the fridge until ready to bake.