Cheddar and jalapeno scones are just the perfect afternoon snack, or better yet, alongside this delicious Aztec Soup. The subtle spiciness of the jalapeno lifts any meal.
Preheat the oven to 400F and position the rack in the middle of the oven.
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the butter pieced and mix until blended or mix with a fork so that the dough is somewhat crumbly.
Stir in the cheese, jalapeno, and milk, being careful not to overmix.
Transfer the dough to a lightly floured surface and form a dough circle about ½-inch thick. If the dough is still crumbly, add another tablespoon of milk. With a long knife cut the dough into 12 wedges.
Place the wedges in a circle in a lightly greased 12-inch cast-iron skillet, leaving some space in between.
Brush with the beaten egg and bake for 20 to 25 minutes, or until golden.
