Preheat oven to 220°C (200°C fan forced). Line a baking tray with baking paper.

Combine custard powder and sugar in a saucepan. Add just enough milk to make a smooth paste, add remaining milk stirring until well combined. Gently heat milk mix, bringing to the boil whilst stirring continuously. Reduce heat and simmer for 1 minutes until thickened. Set aside to cool.

In a medium sized bowl combine the Lion Classic Scone Mix and milk until a dough starts to form. Turn the dough out onto a floured surface and knead until smooth. Alternatively, the dough hook attachment of an electric mixer can be used to produce a softer and more uniform dough.

Roll dough out into a rectangle shape approximately 30cm x 40cm (or 5mm thick). Spread the cooled custard evenly onto the dough.

Gently roll the dough from long side to long side without squeezing out the custard.

Divide the log into 2cm thick portions and place on a lined baking tray. Brush with milk.

Bake for 12-15 minutes or until golden brown. Allow to cool on tray before transferring to a wire rack.