In a small skillet, melt 1/2 tablespoon of butter and saute the jalapenos in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.
2Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
I used my food processor for the butter and flour, then finished mixing in a bowl.
3Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar jalapeno mixture to the dough and mix until everything is incorporated.
4Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter.
5Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown. I used parchment paper and they slid right off.