Prepare one serving of grits (polenta) according to package directions - should make about 3/4 cup cooked. Allow to cool for 20 minutes. Dice the jalapenos and set aside.
In a standing mixer bowl, stir together the flour, baking powder, and salt/pepper. With the dough hook attachment, combine the sour cream and egg into flour mixture. Incorporate the cooked and chilled grits (polenta) until a soft, crumbly dough forms.
On a floured surface, knead the dough for about 5 minutes while incorporating the diced jalapeno. Roll into a half-inch thick square. Cut into 6 or 8 pieces.
Place the scones on a greased baking sheet. Score the tops of each with an X shape.