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.
There have been several crock pot cooking pages popping up on Facebook lately, and the Rosemary Potato Soup recipe finally motivated me enough to dust off my old slow cooker and give it a whirl. I followed the recipe exactly, except at the end, where instead of adding extra rosemary, I drizzled on a little rosemary olive oil (more on this in a later post) and parmesan cheese. The flavors were great, but I found the texture to be a bit gluey (like a cross between soup and mashed potatoes?) — perhaps because my slow cooker does not have a “low” setting. I will be heating up the leftover soup with extra stock to thin it out. But given I haven’t used the appliance in many years, and because my daughter Samantha was quite happy with the meal (potatoes and rosemary are two of her favorite things), I will chalk this up as a crock pot learning experience. Now, I’m off to put up some wallpaper with that extra soup.