Place the flour, baking powder and sea salt in a large bowl and mix together well. Make a well in the centre of the flour and gradually add the milk and buttermilk, stirring with a wooden spoon until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth.
Roll out the dough to a 30cm square.
Put the tomatoe puree, barbeque sauce and oregano leaves in a bowl and mix to combine, then spread the tomato mixture over the dough and then top with cheese and the ham.
Roll the dough to enclose the mixture.
Slice the roll into 15 pieces and place the scrolls side by side onto a baking tray lined with baking paper.
Brush the tops of scrolls with the beaten egg and bake for 20 minutes or until scrolls are golden in colour.