# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon smoked paprika
→ Cheese and Jalapeños
07 - 1 1/4 cups sharp cheddar cheese, shredded
08 - 1/2 cup pepper jack cheese, shredded
09 - 3 to 4 fresh jalapeños, seeded and finely diced (about 1/2 cup)
→ Wet Ingredients
10 - 1/2 cup unsalted butter, cold and cubed
11 - 2 large eggs
12 - 2/3 cup buttermilk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 2 tablespoons heavy cream
15 - 1/4 cup shredded cheddar cheese
16 - 1 jalapeño, sliced into rings (optional, for garnish)
# Cooking Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and smoked paprika until evenly combined.
03 - Add cold, cubed butter to the flour mixture and cut in using a pastry cutter or fingertips until the mixture forms coarse crumbs.
04 - Fold in shredded cheddar, pepper jack cheese, and diced jalapeños until evenly distributed.
05 - In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Pour into the dry mixture and gently mix until just combined, avoiding overmixing.
06 - Transfer dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and place them on the prepared baking sheet, ensuring adequate spacing.
08 - Brush scone tops with heavy cream, sprinkle with additional cheddar cheese, and garnish with jalapeño rings if desired.
09 - Bake in the oven for 20 to 22 minutes, or until scones are golden and fully baked through.
10 - Allow scones to cool on a rack for 10 minutes before serving.
