Preheat the oven to 230°C (450°F, gas mark 8). In a large bowl, mix together the plain flour, wholemeal flour, wheat germ, baking powder and pepper.
In a smaller bowl, mix the tomato, basil and tomato purée with the yoghurt. Add to the flour mixture. Mix with a fork to make a soft dough that leaves the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead lightly four to six times. Roll out to 1cm (1⁄2 in) thickness. Cut out rounds using a floured 5cm (2in) cutter, using a firm downward action without twisting the cutter.
Gather the dough trimmings and press them together, without kneading, then roll out and cut more rounds.
Arrange the rounds, 2.5cm (1 in) apart, on a lightly greased baking tray. Brush the tops of the scones with semi-skimmed milk, then bake for 10–12 minutes or until golden. Serve warm.