Posted: 12/05/2013 at 16:13
Zoomer, you are jumping in at the deep end with Forcaccio, the oil makes a big difference as to how you handle it and it does take some handling. The raising in an oiled bowl and then the knocking down can be messy. When on the oiled tray you really do have to bang your fingers into it to make the delves for the topping then a very hot oven.
Scones the less you work them the better, pull the dough together and pat into a round, flatten down gently until about an inch thick then cut through with the back of the cutter, straight down no twist, then onto the baking tray, twenty minutes 180 fan then get the strawberry jam and cream out.
Stockton weather good with some rain, greenhouse door cracked but not full open.
Grandchildren just left full of chicken dinner and ice cream, two happy kids.
I had 21 for tea yesterday and they mostly ate home cooked.