Catalan Scone Rolls

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the scone and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the warm water and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.