Preheat your oven to 220°C (428°F).

Line a baking sheet with parchment paper.

In a large mixing bowl, add the flour, baking powder, and salt. Whisk together until well combined.

Toss in the cold, cubed butter and use a pastry cutter or your fingers to rub it into the flour mixture until it resembles coarse crumbs.

Stir in the grated cheddar cheese and chopped jalapeños until evenly distributed.

Pour in the milk gradually, folding the mixture until a soft dough forms. Do not over-mix.

Lightly flour your work surface and turn out the dough. Knead gently a few times to bring it together and pat it into a round shape about 2-3 cm thick.

Cut the dough into wedges or use a round cutter for traditional shapes. Place them on the prepared baking sheet.

Brush the tops of the scones with a little milk.

Bake for about 15-20 minutes, or until golden brown.

Let them cool for a few minutes on the baking sheet before transferring to a wire rack.