Savory Herb and Sour Cream Scones

Grab spring’s first herbs for savory scones, hearty salad, and flavor-packed curry. Learn more at
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


Garlic and Chives

Make the official transition from winter to spring with Roasted Garlic Soup and Savory Herb Scones. Get spring recipes at
The official transition from winter to spring has arrived. At my house, that means both waiting for snow to melt and reveal my garden’s buried herbs and digging deeper into the freezer and dry-storage boxes to use up what’s left from last year’s harvest. So this week’s recipe pairing seemed apt: a light soup using the last stored garlic to offset still chilly evenings and savory scones using frozen herbs—or if you’re in a warmer zone than mine, the first spring cutting of herbs.

I start making garlic soup as soon as crisp fall nights arrive and continue throughout winter to the end of my stored stash in spring. It’s joined my arsenal of comforting soups, along with Hot and Sour Soup and 30-Minute Cherry Tomato Soup. I make these when I have a cold bug, because they help bring me back to health. I make these soups when I’m busy, because they’re easy and use ingredients I keep on hand. But mostly I make them because they taste so good.
Learn to make Roasted Garlic Soup and Savory Herb Scones


Custards and puddings let fresh ingredients shine even as they use leftovers. Get simple pantry dessert recipes at
For this month’s recipes on cooking from the pantry, I use the word “pantry” loosely: it encompasses foods you keep on hand in your cupboards, your freezer, your refrigerator, and perhaps even boxes under your bed. With these basic ingredients, you can pull together dishes with little notice or effort, whether for breakfast, dinner—or now dessert.

Baked custard is a childhood favorite. My grandmother made it as an afterschool snack for me and my sister—and apparently for my mom, because I have it on an old recipe card in her first cursive writing. Custard needs such simple ingredients that even though you can make it from the cheapest milk and eggs on the shelf, local farm-fresh ingredients will take it to another level—one you can taste and see, thanks to a golden yolk. Rice pudding, a more filling variation on the custard theme, has the added benefit of using up leftovers.
Learn to make Golden Baked Custard and Baked Rice Pudding