Scone Scrolls


Using a standard scone dough recipe, mix to a clear dough.

On a lightly floured board pin out the scone dough into a rectangular shape.

Spread over the dough with any of the Barker’s Professional Classic Creme range.  (Do not overfill).

Roll up the dough as per a swiss roll.

Then cut into equal pieces using a sharp metal scraper or knife.

Leave on the baking tray for 10 minutes.

Bake at 220°C for approximately 10 to 12 minutes or until golden brown in colour.

Scone Scrolls

Scone Scrolls

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