Preheat the oven to 400 degrees F. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.
Measure the olive oil into a large measuring cup and whisk in the tomato sauce, vinegar, and rosemary.
Make a well in the center of the flour and add the wet ingredients. Gently mix, using a wooden spoon. Once the batter is loosely holding together, lightly flour a clean work surface and turn your dough onto it. Gently knead until a soft dough forms; it is important not to over mix it or it will become gummy.
If the dough seems sticky, add a little flour as you knead until it’s easier to work with. Divide dough in two and form each section into a 6-inch disk.
Slice each disk into six pieces, like a pizza pie. Place scones on a baking sheet and bake for 14 to 16 minutes; the tops should be firm.
Remove the scones from the oven and let cool a bit on a plate or cooling rack Serve either warm or at room temperature.