Turn the oven to 400 °F. Line a baking sheet with
parchment paper, or lightly grease the pan if you don’t
have the paper.
In a large bowl, combine the flour, baking powder, and
Prepare your jalapeño and cheese. Cutting the cheese
into cubes rather than grating it means you’ll have
pockets of gooey cheese that contrast nicely with the
scone. If you want the spice of the jalapeño, leave the
seeds and membrane; if you like it milder, remove them
and chop up only the pepper itself.
Remove the butter from the freezer and grate it directly
into the flour mixture. (Use a cheese grater—it’s the
best way to break up butter without melting it.) Using
your hands, gently squish the butter into the flour until
everything is incorporated but not smooth. The chunks
of butter will create flaky scones.
Add the jalapeño, cheese, eggs, and milk to the bowl, then use your hands to gently mix everything until it just comes together. It will probably be a little shaggy, but that’s just fine.
Sprinkle flour on a clean countertop and dump the
dough onto it. Gently shape the dough into a disc about
1½” thick. Cut the dough into six triangles, like a pizza,
and move them to the cookie sheet.
In a small bowl, gently beat the egg for the egg wash.
Brush it over the scones, then sprinkle salt and pepper
over each one. Bake for 25 minutes or until the scones
are golden brown.