Method:

Preheat the oven to 200C and prepare a baking sheet.
Place the Golden Cloud Scone Mix into a medium sized mixing bowl and create a well in the centre. In a separate mixing bowl, beat the eggs, milk and melted butter. Gradually pour the liquid mixture into the well and combine to achieve a soft dough. Do not overmix. Divide the dough into two dough balls. Press one dough onto your baking sheet to a 1-2cm height, shaping into a circle. Break the Beacon ivory cream chocolate into pieces and arrange the pieces in a spiral on the scone dough, starting in the centre and leaving a rim on the edge. On a lightly floured surface, gently roll out the second dough to the same size and thickness as the first dough. Using a rolling pin to assist you, gently transfer the dough onto the chocolate scone layer, sandwiching the chocolate between the two layers of dough. Gently fork press the edges together to seal. Brush the surface with a beaten egg. Bake for 17-20 minutes or until golden brown and cooked through. Remove from the oven and cut into equal slices. Serve with a dollop of whipped cream and strawberry jam.