reheat oven to 400 degrees F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, black pepper and cayenne pepper.

Use a grater to quickly grate the cold stick of butter into the flour mixture. For best results, place stick of butter in freezer for 10 minutes first. Cold butter makes the scones flaky!

Quickly work the butter into the flour mixture with a fork until it resembles coarse meal.

Beat the egg in a small bowl.

Add sour cream to beaten egg and whisk to combine. Add egg and sour cream mixture to flour mixture and stir to combine.

In a small bowl, combine zucchini, diced jalapeno, 3/4 cup of the sharp cheddar and 2 tablespoons of flour. Toss to coat. This will prevent all of the ingredients from sinking to the bottom of the dough.

Fold zucchini mixture into flour mixture, until distributed evenly.

Place the dough mixture onto a clean floured work surface and shape the dough into an 8 inch circle. You will have to knead it quite a bit to get it to come together.

Cut the dough into 8 wedges and carefully transfer them to the prepared baking sheet.

Sprinkle the top of each scone with a little of the remaining cheese.

Bake for 22-24 minutes.