1. Blend the first 6 dry ingredients together in a large mixing bowl.
2.
Slice butter into chunks, add to flour mixture, use a pastry blender to
cut and blend butter into flour mixture, butter should be reduced to half the size of small peas.
3. Whisk cheeses and green onions into dry mixture
4.
add jalapenos and garlic to buttermilk, gently fold into flour mixture in
3-4 stages (gentle folding keeps scones light and tender) just until
ingredients are combined.
4. Use a spatula to gently remove dough from bowl and place on a floured counter.
5. Flour your hands and gently form dough into a ball, use a large knife or dough scraper to cut ball into to 2 equal pieces.
6.
Form both pieces into a ball and gently flatten both to 2-3 inches, use a
knife or dough scraper to divide each circle into 4 wedges.
7. Place wedges on a half sheet baking pan lined with parchment paper and brush with melted butter, bake 15-20 minutes til done and golden brown.
8. Remove from oven and place scones on cooling rack, serve immediately.
Tips:
* fold ingredients together for tenderness, dont beat the dough
* using very cold milk and butter ensures flakiness
* use parchment paper for easy release of scones from baking pan