Preheat oven to 400°F.

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

Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the grated smoked cheddar cheese and minced pickled jalapeno peppers.

Pour the milk into the flour and stir together with your hands or with a baking spatula, until combined. Work gently and be careful to not over-mix the batter.

Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 7-inch square. Cut into 4 quarters. Cut each quarter into 4 more quarters.

Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 14-16 minutes. The scones should be just starting to brown on top.

Best served straight away, however, these are also very tasty when served at room temperature.

Recipe by: Steve Cylka