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Score a shallow line around the circumference of the potatoes, place into cold salted water and bring to the boil. Cook till tender. Drain then let steam for 5 minutes.
Taking each potato you should be able to slip the skins off, watch your fingers as they are still pretty hot!
Scatter 50g of SR flour onto your worktop and using a potato ricer, rice the potatoes onto the flour. About half way through, add 30g butter in thin slices to help it melt, then rice the remainder of your potato on top.
Add salt and another 50g SR flour. Start to gently work it all together with your hands. Be gentle, it's not pasta or bread, pull it together with your hands kneading gently, adding 2 more lots of 50g flour and working it in. It should be soft and you will need extra flour for rolling as it may be sticky, but this makes them super soft and delicious!
Cut a piece off, flour your worktop again and the top of the dough, then roll out to a rough circle no less than 5mm deep. I cut mine into squares, but you can easily just cut the circle into 4.
Lightly grease a frying pan and cook your scones till golden and blistered all over. Keep warm in a tea towel.
Grill your bacon, butter one scone, top with bacon, your sauce of choice, and another scone. Cut in half and get stuck in!