Place two jalapenos and garlic on a sheet of tin foil. Drizzle with olive oil and close foil over the top of the jalapenos and garlic and place in a preheated oven (350 degrees) for twenty minutes.
Add flour, salt, and baking powder to a large mixing bowl.
Whisk to combine.
Using a pastry blender, or two knives, cut the butter in to the flour mixture until it looks like small peas.
Add shredded cheese and continue the process until the cheese is well incorporated into the mixture.
When garlic and jalapenos are done, remove from oven and vent the foil to allow to cool.
Turn oven heat up to 400 degrees.
When cool enough to handle, dice the jalapenos and add to the mixture.
Remove garlic from its wrapping and add to the flour mixture. This will be mushy.
Gently whisk in the jalapenos and garlic.
Slowly add milk or half and half a tablespoon at a time to your dry mixture until all the flour is incorporated and you have a sticky, wet, dough.
Turn dough out onto a floured surface, and pat out to about 1/4 inch thick circle.
Using a sharp knife, slice the dough into eight triangles.
Place triangles, not touching, on a baking sheet lines with parchment.
Sprinkle each scone with some of the reserved shredded cheddar cheese.
Melt your final two tablespoons of melted butter and brush the tops of each scone with melted butter.
Sprinkle each scone with a few flakes of smoked sea salt.
Bake at 400 for 15-18 minutes, or until scones are golden brown.
Remove from oven, let cool for about five minutes, then serve warm.