Put the flour in a bowl. Add the oil, water, tomato puree and any salt and pepper, and mix to form a soft dough. Add more salt and pepper if you like them that way, or omit. They are fine without either
Turn out onto the worktop and pat gently to a square shape about 2cm thick. At this point you can either cut the scones into lots of little ones, or fewer big ones.
We prefer the big ones. I like to cut the dough into 6 by cutting down the middle, then cut each side into 3 pieces, giving me 6 big scones.
If you are making small ones, scoop all the scraps up after cutting out, squidge it together and cut out more, to use up all the dough
Whichever you do, place your scones on a greased baking tray and bake at 220C/200C fan/gas 7 for 12 minutes for diddy ones and 20 minutes for my huge ones.
You could brush them with milk and sprinkle crunchy salt flakes on top if you have any, or grind some pepper over. Too, too moreish warm from the oven