Procedures

1. 1

   In a medium bowl combine 1 stick room temperature butter, jalapeno, agave, and a pinch of salt. Mix with a spatula until ingredients are evenly incorporated, then taste for seasoning adding additional salt if necessary. Refrigerate until ready to use.

2. 2

   Adjust oven rack to middle position and preheat to 400 °F. In a large bowl combine flour, baking powder and 2 teaspoons salt, and whisk to combine. Cut cold remaining 1 stick cold butter into 1/4-inch pieces, then using your fingers or a pastry cutter, mix butter into flour mixture until it resembles a coarse meal.

3. 3

   Toss shredded cheddar and scallions into butter/flour mixture. In a medium bowl, beat two eggs, then whisk in half and half. Pour egg mixture over flour mixture and stir using a wooden spoon until a shaggy dough forms.

4. 4

   Turn dough out onto a floured work service and knead gently, just until it comes together into a ball, adding more flour if necessary. Pat dough into a 1 inch rectangle, then using a 2 1/2 inch round pastry cutter cut into 12 scones. Place scones on a prepared baking sheet then beat remaining egg and brush over scones. Bake scones until puffed and golden, about 17 minutes, rotating once during cooking.

5. 5

   Allow scones to cool for five minutes, then serves with jalapeño-agave butter.