1 packets of Golden Cloud Scone Mix
6 Cooked Russins
1 egg yolk (for brushing)
8 Slices cucumber
2 tablespoons (30ml) plain yoghurt
4 boiled eggs (quartered)
Beetroot sprouts (for garnish)
1 On a lightly floured surface, roll out the Golden Cloud Scone mix and brush with egg yolk.
2. Roll the cooked Russian sausage into the Golden Cloud scone MIX and brush the top again with egg yolk
3. Bake in a preheated oven at 180 C till golden brown
4. Allow to cool and slice and into 2cm thick slices
5. Arrange the scone slices on a platter and decorate with the yoghurt, boiled egg edge, crispy bacon sprinkles and beet sprouts.