Preheat the oven to 200C/400F. Line a baking sheet with baking parchment.
Carefully cut the kernels from the raw corn on the cob (hold the cob tightly and run a sharp knife down the length). Add the kernels to a pot of boiling water and cook for 3 mins or until just tender, then drain.
In a large bowl, combine the flour, baking powder, mustard powder and salt.
Rub in the butter with your fingertips until it forms fine crumbs. Using a knife, mix in the milk until the dough starts to come together.
Stir in the corn, crumbled goat’s cheese and jalapenos. It will form a fairly sticky dough, but take care not to overwork it.
Tip the mixture onto a lightly floured surface and knead 3 or 4 times.
Pat the dough out to 1 inch thickness. Use a 2inch/6cm round cookie cutter with the edge dipped in flour to cut out as many scones as possible. Pat the scraps back to a dough and repeat.
Place the rounds onto the baking sheet and brush the tops with milk.
Bake for 15 minutes until risen and golden.
Best enjoyed on the same day or within 2 days if stored in an airtight container at room temperature.