Cheddar Scallion Scones with Jalapeno Agave Butter

February 3 2013, Super Bowl Sunday Snack
Note: I just made minor changes to the original recipe found here.

WHAT:

16 tablespoons (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick cold
4-5 tablespoons of picked jalapeño, finely chopped ( you can also use 1/2 fresh jalapeño, seeded and finely chopped -about 2 tablespoons )
1 teaspoon agave nectar
red chili flakes (option)
salt, pepper
2 cups all-purpose flour
1 tablespoon baking powder
4 ounces (about 1 cup) shredded cheddar cheese
12-15 scallions, thinly sliced
3 eggs, divided
1/2 cup half and half

HOW:

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. Add extra red chili flakes if need more heat.
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.
Option 1 - mini scones: take small amount of dough in your hand and roll in a ball and lightly flattern it to make small patty. you can make about 20-24 round patty from this.
OR option 2 - large scones: 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 (better with if lined with parchment paper)
Then beat remaining egg and brush over scones. Bake scones until puffed and golden, about 17 -20 minutes.
Allow scones to cool for five minutes, then serves with jalapeño-agave butter.

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