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
- This recipe is vegetarian
- Produce
- Jalapeno, seeded and finely chopped (about 2 tablespoons) (1/2)
- Scallions (8)
- Cooking & Baking
- Agave nectar (1 teaspoon)
- All-purpose flour (2 cups)
- Baking powder (1 tablespoon)
- Kosher salt (1)
- Dairy
- Butter, unsalted (16 tablespoons)
- Cheddar cheese (4 ounces)
- Half and half (1/2 cup)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 13, 2012 (4 months ago).
122 people saved this recipe.
