Cheddar Scallion Scones with Jalapeno Agave Butter

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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Cheddar Scallion Scones with Jalapeno Agave Butter

About This Recipe

Yield:Makes 12 scones
Active time:15 minutes
Total time:35 minutes
Special equipment:Baking sheet
This recipe appears in: Sunday Brunch: Cheddar Scallion Scones with Jalapeno Agave Butter


  • 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


  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 jalapeƱo-agave butter.


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