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.