These Honey, Parmesan, & Rosemary Scones were a lot of fun to make with the kids.  Picking herbs from the garden for dinner is fun as-is, but they were extra excited about getting to knead the dough and cut out the circles.  This was actually our second attempt at the recipe; the first batch was a little burnt, which I should have expected with my oven.  We only cooked the scones for 10 minutes the second time.  I added extra parmesan in the dough (3/4 cup instead of 1/2 cup) and sprinkled more parmesan on top of each scone before baking.  Also, I subbed in 1/2 cup of whole wheat pastry flour for some of the regular flour.  We had them with a big bowl of Bucatini Vongole — perfect for soaking up all that garlicky sauce.