Method:

Preheat the oven to 200C and prepare a baking sheet.
Place the Golden Cloud scone mixture into a large bowl.
In a jug, whisk together the melted butter, eggs and Amasi. Pour the mixture into the flour mixture, using a butter knife, cut the wet mixture into the flour until a dough forms.
Transfer the dough onto a floured surface, bringing the dough together. Using a rolling pin, roll the dough out to 3cm thickness. Cut 6-8 scones with a 6cm round cutter.
Carefully place the scones onto the baking sheet and sprinkle with the cinnamon sugar.
Bake in the oven for 12-15 minutes or until golden.

In a saucepan make the milk tart filling; combine half the milk, butter, vanilla essence and cinnamon.
Bring to a gentle simmer. In a bowl whisk egg, add the flour, cornflour, remaining milk, sugar and salt until smooth. Slowly temper the hot milk into the egg mixture.
Add the whole mixture back into the saucepan and whisk until the mixture thickens.
Once thickened, pour the mixture into a bowl and cover with plastic wrap directly touching the mixture and cool in the fridge.

Once the milk tart mixture has cooled. Gradually fold the mixture into the whipped cream.
Break the scones in half, top with the milk tart cream, a sprinkle of cinnamon sugar and serve with a hot cup of rooibos tea.