Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cook the bacon until crispy, chop it into small pieces. Dice the jalapeños, removing seeds if preferred.

In a large bowl, combine flour, salt, garlic powder, onion powder, and baking powder. Whisk until well combined.

Grate the cold butter into the flour mixture or cut it in with a fork until the texture resembles pea-sized crumbs.

Add chunks of cream cheese, chopped bacon, diced jalapeños, and shredded cheddar. Stir gently until evenly coated.

Pour in the sourdough discard and milk, mixing until a slightly shaggy dough forms. Avoid overworking the dough.

Lightly knead the dough just until it comes together, then shape it into a 6-inch circle about 2 inches thick.

Cut the dough into 8 equal triangles and place on the prepared baking sheet. Freeze for 10 minutes.

Bake for 20-22 minutes until golden brown. Monitor the last few minutes for doneness.

Let the scones cool slightly before serving. Best enjoyed warm.