Ingredients

• 550g/1lb2oz large potatoes
• cut into small chunks
• 8 rashers of bacon
• visible fat removed
• 4 tomatoes
• halved
• 1½ teaspoons baking powder
• 2 medium free-range eggs
• 5 tbsp milk
• vegetable oil
• for frying
• salt and freshly ground black pepper

Directions

• Bring a pan of salted water to the boil
• add the potatoes and cook for 15 minutes
• or until completely tender. Drain well
• return to the saucepan and mash until smooth. Leave to cool slightly.
• Meanwhile
• preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes
• or until slightly crispy. Season the tomatoes with salt and freshly ground black pepper and grill until soft. Keep warm.
• Beat the baking powder into the mashed potato
• then the eggs and milk. Season with salt and freshly ground black pepper. Continue to beat until everything is evenly combined.
• Heat a little oil in a heavy-based frying pan. Drop heaped dessertspoons of the mixture into the pan
• spacing them slightly apart
• and fry for 3-4 minutes
• turning once
• until golden-brown.
• Transfer to a serving plate and keep warm while frying the remainder of the potato mixture.
• Divide the scones between four plates
• topping each plate with two rashers and two tomato halves.