Whole Wheat Cheesy Jalapeno Scones

Preheat oven to 400 F (200 C).

Place the whole wheat flour, baking powder, baking soda and salt in a mixing bowl and combine with a wooden spoon.

Tip in the butter pieces and work them into the flour mixture with your hands, much like you would if you were making pastry. Rub all of the butter into the flour, until you have a crumbly consistency.

Add the buttermilk, egg, jalapeno and cheese. Stir it all together with a spoon. The mixture will be quite wet and sticky and this is normal.

Grease a baking sheet or cover with a piece of baking paper to stop your scones from sticking. Using a large spoon, drop big dollops of your dough onto the baking sheet.

Bake for around 15 minutes, or until the scones are browned and firm on top.

Serve as an accompaniment to breakfast/brunch or simply slathered with plenty of butter for a snack.