I offer you a scone from Algeria on the basis of semolina with tomato filling and a crispy crust. Very easy to do, and even easier to eat during a picnic as a snack or in companies, for example, with the soup.
250 grams of semolina and add 80 ml of vegetable oil. Mix well with a whisk.
Gradually add water, knead the dough. Water to add "the touch". It must be quite small, about 25-50 ml. the Dough cover with a cloth.
Meanwhile, prepare a filling. Tomatoes incise cross as pictured, pour boiling water for 1 minute. To remove the skins and finely chop.
Finely chopped onion fry in a small amount of vegetable oil.
Add tomatoes, tomato paste (1 tsp), salt, pepper. Simmer until tender approximately 10 minutes. At the end add the chopped parsley.
Divide the dough into two parts. Each part roll into a round sheet with thickness 0,5-0,8 see On the first layer put the stuffing, retreating from the edges of 1 cm.
Cover with the second layer, the edges connect. The cake prick with a fork.
Bake on a dry pan or grill (I have the Board) on each side until Golden (about 10 minutes).
Let cool slightly and cut into 8 even pieces.