Preheat oven to 220°C fan forced. Sprinkle flour over a large flat oven tray.
Combine flour, parmesan and cayenne in a large bowl. Create a well in the centre, add cream and 325ml of milk. Use a flat knife to stir to a soft dough. Add milk if necessary. Place mixture onto a lightly floured bench and knead until dough comes together. Press dough out until it is 2cms thick. Use a 5½ cm round scone cutter to cut scones from the dough. Repeat to make 18 scones. Place scones, almost touching each other, onto a tray. Bake for 12-15 minutes until golden and well risen. Set aside to cool.
Place 200g of Sweet Solanato® tomatoes into a small roasting pan. Drizzle with oil and roast for 5 minutes until softened. Set aside to cool.
Draw a 42cm circle onto a large board or serving platter. Arrange 18 scones into a wreath shape using the circle as a guide. Cut the scones in half, placing 13 scone tops, cut side up in a circle on the inside of the larger scone wreath.
Top 8 scones with a dollop of guacamole, a few rocket leaves, a slice of prosciutto and 2 roasted Sweet Solanato® Season.
Top 8 scones with a dollop of tzatziki, a piece of artichoke and halved Sweet Solanato® tomatoes. Season, sprinkle with parmesan and finish with spring mint.
Top 8 scones with a dollop of hummus. Combine eggplant and chilli and spoon over humus. Top with sliced Sweet Solanato® tomatoes and Qukes® baby cucumbers.
Combine labne and sriracha and spoon over remaining scones. Top with smoked salmon, sliced Qukes® baby cucumbers and sliced Sweet Solanato® tomatoes. Season.