This recipe comes from our friend Tamara who used to make scones and play dough with her Nan. Our Rosella wholewheat flour is our go-to for scones but you could also use spelt and triticale.
Scones
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2 cups Rosella wholewheat flour
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4 tsp baking powder
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½ teaspoon salt
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1 teaspoon sugar
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35g butter
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¾-1 cup soda water
Preheat oven to 220 degrees celcius.
Sift flour and salt into bowl and rub in butter until mixture resembles fine breadcrumbs.
Pour 3/4 cup of soda water in and mix into soft dough, add more water if needed.
Place on floured surface and knead lightly. Gently pat out dough until an inch thick and use a round cutter or glass to cut out the scones.
Place in the oven for 15 minutes until golden brown.
Play Dough
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1 cup of flour
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1 cup warm water
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2 teaspoons cream of tartar
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1 teaspoon of oil
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¼ cup salt
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Food colouring
Mix together all ingredients adding food colour last in a saucepan. Stir over medium heat until smooth. Remove from pan and knead until blended and smooth. Place in an airtight container when cooled. The dough will last for a long time.