Prep:

Preheat oven to 400 degrees. Spray baking sheet lightly with olive oil.
Chop up rosemary.

Mix and sift flour, baking powder, sugar, salt and pepper in a large mixing bowl. For this next part, I measured into the scale to make measurements easier. Add your olive oil. Whisk in tomato sauce, vinegar and rosemary.
Make a well in the center of the dry ingredients, then poor in your wet ingredients like you’re building a mini volcano.
Using a wooden spoon mix, but don’t overwork the dough. It should all hold together loosely, but still be doughlike. This is where in the original recipe, it didn’t work so well, and I increased the flour. If yours looks unworkable, add more flour until you can comfortably shape it into a ball.

NOTE: You need to be able to cleanly slice it.

This is too moist. Silly recipe.

Knead until just so - perfect for slicing!

Lightly flour a working surface and knead until a soft dough ball forms. Remember to not overmix it, there should still be patches of flour.
Separate your dough into two disks and slice each in half.
For large scones slice in half again and for mini (adorable) scones slice in thirds.
Put your scones on a baking sheet and bake for 14 to 16 minutes. When done your scones will have risen and have firm tops. Tap to test! Then remove and cool.

See more at http://whiskeybacon.com/2012/04/17/vegan-tomato-rosemary-scones/