Separate if you want hard sided scones, leave together if you want soft sided scones. Here is a Maori bread recipe from Auntie Ruby Hinemoa Grey, a Ngati Whatua elder from Orakei, Auckland. Warm your tray in the oven, then dust your tray with flour and put your bread in oven at about 350 to 400 degrees, bake 10 minutes or longer on each side until light brown. Cooking Styles Hangi Preparation is the key. You need some good stones to heat in the fire.
Ideal ones are porous volcanic rocks which are light and easily heated.
At a pinch you can use fire bricks or lumps of iron. The best wood is a dense burning type. Do not use any wood that has been painted or treated. For the square base of your fire you will need four pieces of wood about 1 metre long and 10 cm thick. The stack of wood should be about 1 metre.