Jalapeño-Cheddar Scones | America's Test Kitchen

Ingredients

• 3 cups (15 ounces/425 grams) all-purpose flour
• 12 tablespoons unsalted butter, cut into ½-inch pieces and chilled, divided
• ¼ cup (1¾ ounces/50 grams) sugar
• 1 tablespoon baking powder
• 1¼ teaspoons table salt
• 6 ounces (170 grams) extra-sharp cheddar cheese, cut into ½-inch pieces
• ½ cup jarred sliced jalapeños, drained and chopped
• 1 cup whole milk
• 1 large egg plus 1 large yolk
• 3 tablespoons unsalted butter, melted
• 1½ tablespoons honey