- Yield:Makes 12 scones
- Active time: 15 minutes
- Total time:35 minutes
- 16 tablespoons (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick cold
- 1/2 jalapeno, seeded and finely chopped (about 2 tablespoons)
- 1 teaspoon agave nectar
- Kosher salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 4 ounces (about 1 cup) shredded cheddar cheese
- 8 scallions, thinly sliced
- 3 eggs, divided
- 1/2 cup half and half
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.
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.
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.
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.
Allow scones to cool for five minutes, then serves with jalapeño-agave butter.