Spicy Jalapeño-Cheddar Scones

Preheat oven to 400. Melt ½ tablespoon of butter in a skillet and add jalapeños, stirring over medium-heat until soft, about 2 minutes.Place in a small bowl. Add cheddar cheese and coat the mixture with a tablespoon of flour, which will keep the ingredients from sinking while baking.In another bowl, combine the rest of the flour with baking powder and salt. Cut in the remaining 7 tablespoons of butter, using either a pastry blender or a fork until butter pieces are no larger than pea sized.Finally, combine eggs and cream, and add to the flour mixture. Stir mixture until it begins to come together, careful not to over mix.Add the cheddar mixture to the dough and mix until everything is incorporated.Turn out the dough onto a well-floured surface and knead gently for a 2-3 minutes or until dough is smooth. Roll or pat dough out into a circle about 1 inch thick. Slice into 8 triangles and place onto a baking sheet.If desired, brush with egg wash. Bake for 25 minutes or until golden brown. Serve warm or store in an airtight container up to three days.