Jalapeno & Cheddar Scones

1. Preheat your oven to 200°C and line a baking tray.

2. In a bowl mix together milk and vinegar and put to the side. In another bowl, mix together the flour, baking powder, salt, pepper and any extra seasoning. Add the cold butter and rub it in with your fingers until it’s mostly combined but still a bit chunky — you want those little bits of butter in there.

3. Stir through the grated cheddar, chives and jalapeños. Pour in the buttermilk and gently mix until it just comes together into a rough dough.

4. Turn it out onto a flat surface and lightly bring it together — don’t overwork it.

5. For the layers: shape the dough into a rectangle (use your hands or a rolling pin), cut it in half and fold one piece over the other. Turn it 90°, press it out into a rectangle again, then repeat the cut and fold. Turn it once more, roll it out one last time.

6. Cut into 8 pieces with a sharp knife. Brush the tops with egg wash and sprinkle over a bit more cheese.

7. Bake for 18–20 minutes. They’ll be soft straight out of the oven but will crisp up slightly as they cool.