Preheat the oven to 230 degrees C. In a large bowl, mix together the plain flour, wholemeal flour, wheatgerm, baking powder and pepper.
In a smaller bowl, mix the tomato, basil and tomato puree with the yogurt. 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 thickness. Cut out rounds using a floured 5cm 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 apart, on a lightly greased baking tray. Brush the tops of the scones with low-fat milk, then bake for 10–12 minutes or until golden. Serve warm.