Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, stir together the milk, eggs, and hot pepper sauce.
Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).