Cheddar Jalapeno Scones

Preheat the oven to 425 degrees

Line a baking sheet with parchment paper.

In a large bowl, mix together, the flour, baking powder, and salt.

Cut cold butter into 1 inch cubes (I like to put the butter in the freezer for a few minutes before working with it).

Cut the butter into the flour mixture with a pastry cutter or your fingers until the butter is the size of small peas or the dough looks shaggy.

Toss jalapenos and cheese with enough flour to coat. Mix into the flour/butter mixture.

Stir in the cream/milk with a fork or a pastry scraper. The dough will be sticky.

Lightly flour a surface and transfer dough onto it.

Lightly dust the top of the dough with flour, and with your hands, and a rolling pin, pat the dough into a thick circle, about 8-9 inches around, using a light touch.

Cut the circle into 12 wedges and place each on the baking sheet, allowing about an inch between each piece.

Place scones in freezer for about 15 minutes. This helps keep the shape while baking.

Brush scones with butter (or water or egg wash) and sprinkle with cheese if desired.

Bake for 15-20 minutes or until golden brown.