Heat oven to 400 degrees.

Heat a skillet over medium heat and sautee the diced jalapeno with a little butter or oil for a few minutes until softened. Set aside and let cool.

Combine the dry ingredients together in a big bowl. Cut in the butter to the dry mix until it looks dry and crumbly and no big chunks remain.

Mix the cooked jalapeno and cheddar chunks in a small bowl with 1 tablespoon of the flour until well coated. Add this mixture to the dry ingredients along with the scallions and stir to combine.

In a separate small bowl, combine the milk and beaten eggs.

Slowly add the milk and egg mixture to the flour mixture and stir until just combined. The dough will be a bit sticky, but try to form it into a rough ball.

Turn the dough out onto a well-floured surface and knead gently while forming into a large circle or square shape, with a thickness of about 1 inch. Cut into desired shape (I did squares, then divided in half to triangles), and place on a parchment or silpat lined cooking sheet.

Optional: Beat an egg and a teaspoon of water together until smooth, then brush the tops of the scones with the mixture. This will help the scones to brown.

Bake for 20-25 minutes or until brown (this will depend on the thickness of your scones).

Serve warm if possible!