DIRECTIONS

1. Preheat oven to 400°F. In a small pan, melt 1/2 tablespoon of butter and sauté the jalapenos until soft, about two minutes. Let them cool, then place in a small bowl with the cheddar cheese and coat with one tablespoon of flour.
2. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. I used my food processor for the butter and flour, then finished mixing in a bowl.
3. Lightly whisk two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar jalapeno mixture to the dough and mix until everything is incorporated.
4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter.
5. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined baking sheet. Bake for 25 minutes or until golden brown.