No matter how cold or gray it is, it feels like a little bit of spring when I spot the first herb and bulb shoots poking through ice and snow. Although I freeze, dehydrate, and otherwise preserve homegrown herbs to use all year, I’m always eager for the first fresh cuttings. Once enough have popped up that I can do more than sprinkle them as a garnish, I make savory scones packed with fresh herb flavors.
I share a savory version of my favorite scone recipe in my Twice as Tasty column for the Flathead Beacon. In early spring, I use chives and parsley, the first herbs that appear in my garden or I can get fresh locally. As the weeks pass, I start to swap in sorrel, oregano, rosemary, sage, thyme, basil, dill, and more.
Learn to make Savory Herb and Sour Cream Scones and more