Unique Jalapeno-Cheesy Scones

UNIQUE JALAPENO-CHEESY SCONES
3 ¼ c. flour, plus more for dusting
4 t. baking powder
1 t. kosher salt
1 stick cold butter, cut into pieces
½ c. sliced pickled jalapenos, chopped
1 T. brine from pickled jalapeno jar
2 c. shredded sharp cheddar cheese
1 c. heavy cream, plus more if needed
1 egg

1. Preheat oven 400.
2. Sift together flour, baking powder and salt in large bowl.
3. Add butter and with pastry blender cut butter into dry ingredients until mixture resembles coarse crumbs.
4. Add jalapenos, 2/3 of cheese and toss to coat.
5. Mix heavy cream, egg and brine in another bowl.
6. Add the cream mixture to flour mixture, stir gently with fork until combined.
7. The dough will be crumbly, if it is too crumbly to work with, splash in small amount of heavy cream.
8. Turn out the dough onto a floured surface and lightly press it together into a rough rectangle.
9. With a rolling pin roll into 8×12” rectangle (use hands if need be).
10. Trim edges with knife.
11. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles.
12. Cut each rectangle in half diagonally to make 16 triangles.
13. Transfer scones to parchment-lined baking sheet and sprinkle with remaining cheese.
14. Bake until lightly golden and cheese is beginning to brown, 20-30 minutes.
15. Let cool 15 minutes on baking sheet, then transfer to rack to cool completely.