Preheat the oven to 180°C
Begin by spreading the salt on to a baking tray. With a sharp knife, prick the potatoes and place them on the salt.
Bake for an hour and half, making sure you keep the skins on.
Once cooked, cut in half, remove the flesh from the skins and mash.
Once mashed, add the oil, salt, pepper, Orkney cheddar and chopped rosemary.
Now mix in the flour to the potato, just enough to take away the stickiness.
Roll the potato out on a floured surface to roughly 5mm thick and cut out triangles.
Heat oil in a non-stick frying pan, place the scones on the heat and fry for 2-3 minutes on each side until golden.
Serve with smoked salmon, scrambled egg and slices of Orkney cheddar.