Preheat oven to 425 degrees F.

In a large bowl, mix the flour, salt, baking soda, and baking powder.

Pour the olive oil over the mixture and mix until coarse crumbs appear.

Add the sourdough starter and milk.

Fold the mixture until just combined taking care to no over mix.

Sprinkle on the jalapenos and garlic. Fold until just combined.

Turn dough on to a work surface and shape the dough into a circle that is about 1 to 1 ½ inches thick.

Divide into 8 equal triangles using a bench scraper or knife.

Place on parchment lined baking sheet.

Brush the tops of the scones with milk or milk substitute.

Bake for 12-15 minutes until lightly golden brown.

The night before mix the flour and olive oil until coarse crumbs appear in a large bowl.

Pour in the milk and sourdough starter. Mix until combined.

Cover with plastic wrap and let the dough ferment for 8-24 hours.

The next morning, mix the salt, baking soda, and baking powder in a small bowl and pour over the scone dough.

Fold the dough a few times to incorporate.

Add the jalapenos and garlic and fold the dough a couple of times to mix in.

Turn dough on to a work surface and shape the dough into a circle that is about 1 to 1 ½ inches thick.

Divide into 8 equal triangles using a bench scraper or knife.

Place on parchment lined baking sheet.

Brush the tops of the scones with milk or milk substitute.

Bake for 12-15 minutes until lightly golden brown.