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.