Make a standard scone dough.
Divide the scone dough into 350 gram pieces.
On a lightly floured bench pin out the scone dough to a rectangular shape (25 centimetres x 15 centimetres).
Then spread 80 grams of Barker’s Professional Sage & Onion Savoury Filling on top of the scone.
Roll up the scone dough like a jam roll and then cut into 8 even pieces.
Place on a baking tray and rest for 5 minutes.
Bake at 210°C to 220°C for approximately 10 to 12 minutes or until golden brown in colour.