Preheat your oven to 425 degrees or 400 degrees convection. Line a sheet tray with parchement paper, or spray with non stick spray.Mix all of your dry ingredients together in a large bowl
Grate your cold butter and add it to your bowl
Work the flour and butter together just until butter is small pea sized, then add your add ins ( in this case I added cheddar and jalapeno)
Mix together with a fork, until evenly distributed. Make a well and add your buttermilk. Bring it together in the bowl with a fork until it starts to come together. If it looks too dry add a little more buttermilk a tablespoon at a time. ( I added 1 more tablespoon) then dump out onto your board (counter).
I used parchement paper to fold over the ingredients. It keeps warm hands from melting the butter to much. Fold it over about 5 - 6 times and then shape into a cirlcle. Cut into 8 pieces. Place it on your lined sheet tray.
Brush the tops with heavy cream and top with desired topping (I chose a jalapeno ring) (If I was doing a sweet scone I may top it with coarse sugar). A little bit of cheese would be nice as well.
Bake for 18-22 minutes, I check it after 15 and rotate the sheet pan.