3 cups self-raising flour
400ml buttermilk + extra to brush the top of the scones
1 tsp baking powder
200g leg ham manuka honey
1 bunch chives
¾ cup shredded mozzarella cheese
¼ cup tomato passata
Preheat the oven to 200C fan-forced.
Sift flour and baking powder into a large bowl. Pour the buttermilk into the centre of the flour and use a fork to bring the ingredients together.
Pour the dough out onto a clean work surface dusted with flour. The dough will be a little crumbly at this stage, gently knead the dough until it comes together. Set aside while you finely slice the chives and shred the ham.
Roll the dough out until it is approximately 1cm in thickness. Dust lightly with flour if the dough is sticky.
Spread the tomato passata over the scone dough, scatter shredded ham, chives and cheese over the tomato passata base. Gently roll the long edge of the dough over to make a scroll. Slice 2 fingers in thickness.
Line a baking dish with a sheet of baking paper. Place the rough end piece in the centre of the dish and place the remaining scones around the centre piece. Brush with a little buttermilk and bake for 20-25 minutes.