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Make the filling by beating all of the ingredients together until well combined. Set aside.
Preheat the oven to 450C/ gas mark 7. Line a 9 to 10 inch round shallow baking dish with baking paper.
Sift the flour, baking powder, soda and salt into a bowl. Drop in the butter. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse bread crumbs with some pieces being about the size of peas.
Using a fork, stir in your buttermilk. The dough will be somewhat tacky. Do not overmix. Tip out onto a lightly floured surface.
Dust lightly with flour and pat out to a rectangle. Bring both sides in to fold over the center like an envelope. Give a quarter turn and pat out to a rectangle again. Repeat the folding, turning and patting for a total of six times.
The last time pat out gently to an 8-inch square. Spread the top of the square with the garlic butter reaching to all of the edges. Roll up tightly into a roll as if you were making cinnamon rolls.
Use a sharp knife cut into 8 thick slices and place into the paper lined pie dish. If there is any bits of garlic butter left in the bowl, spread it over the top.
Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Serve warm.