Heat oven to 400º. Whisk together flour, baking powder, salt and pepper in a large bowl. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly. Add the cheese and stir until combined.

Stir in the jalapeños, bacon and 1 cup of buttermilk. Mix until all ingredients are incorporated, adding additional buttermilk a tablespoon or two at a time until the dough forms a ball. Take care not to overwork the dough. Transfer dough to a lightly floured surface and pat into an 8-inch circle about ½-inch thick. Cut into 8-10 wedges.

Whisk the egg and water together in a small bowl. Brush each scone with the egg wash and transfer to an ungreased baking sheet. Bake for 18-20 minutes until scones are golden brown and the center is no longer doughy.

*To freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a few minutes to the original baking time.