I've tried several methods of preserving garlic scapes and garlic butter is by far our fave.
I snip the whites, throw the rest in the food processor with a couple of sticks of butter for the bundle above. If it's not forming into a lump very well, I throw in a splash of half and half. I flash freeze overnight and the next day I pop them into food saver bags and keep frozen until we need them. We love a pile of these in mashed potatoes.