Shell the peas, and put them in a pot with water to just cover. 

Chop the garlic scapes finely, and mince the savory.

Turn the peas on to cook over medium-high heat, about 10 minutes.

Meanwhile, heat the butter in a small skillet, and add the chopped garlic scapes and the savory. Cook over low heat until soft and slightly coloured, about 10 minutes. Have the flour mixed into the cream and standing by.

Drain the peas well and add them to the skillet with the cream. Cook for another 5 minutes until just thickened, season with salt and pepper, and serve at once.