If your oven needs it, heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and chilli powder or spices.
Stir in the oil, tomato puree, vinegar
Add enough cold water to make a soft dough. Turn on to a floured work surface and knead very lightly. Scones benefit from as little handling as possible.
Pat out to around 2cm thick. Use a 1.5in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little salt water.
Bake for 12 minutes until risen and orangey golden. Cool on a wire rack.
Click here to start a 12 minute timer
We made 24 from this batch.
Make 3 batches in the month. Serve as a snack with red pepper houmous.