Adjust your oven rack to the center position and preheat the oven to 400°F (200°C). Line your baking sheets with parchment paper.

In a small saucepan, combine the honey and diced shallots, sautéing for 2-3 minutes. Add minced jalapeños and sauté for another 2-3 minutes until tender.

In a mixing bowl, whisk together the buttermilk and egg until smooth. Set aside.

In a large bowl, sift together flour, fine sea salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes.

Add the cold, cubed butter to the dry mixture. Cut the butter into the flour until it resembles coarse crumbs.

Make a well in the dry mixture and pour in the buttermilk and egg blend. Gently fold until just combined.

Fold in the cooled shallot mixture and crumbled goat cheese.

On a floured surface, pat the dough into two rounds, about 1-inch thick, and cut into wedges. Transfer to baking sheets.

Prepare an egg wash by whisking water and an egg together, then brush it over the tops of the scones.

Bake for 15-20 minutes until golden brown. Brush with warmed honey and sprinkle with flaky sea salt before serving.