Cheddar Jalapeno Scones

Preheat oven to 400ºF and line a baking sheet with a silicone mat or parchment paper. In a large mixing bowl whisk together the flour, baking powder, smoked paprika, chili powder and salt to aerate the mixture. Then add in the cheddar, jalapeno and almond and stir it all just until it comes together into a soft dough.

Turn the mixture out onto a clean, well floured surface and bring it together into a ball with your floured hands. Then pat it down into a flat disc that is about 1/2 an inch thick. Use a floured bench scraper to cut the disc into 8 equal wedges, and transfer those wedges to the prepared baking sheet.

Bake the scones for about 15 minutes, until puffy and golden. The cheddar will be crispy on the edges. Take them out and brush them all with the melted butter while they are still hot. Let them cool for a couple of minutes on the tray before transferring them to a rack to cool for another couple of minutes. Enjoy immediately!