In a bowl thoroughly mix the potatoes with softened butter and most of the flour. If the potatoes were not seasoned also add a little salt to the mix.
Turn out onto a floured surface and mould together into one dough.
Roll out thickly – approx. 1cm – and cut in desired shapes: use a round cutter, cut in squares then diagonally to make triangles, or use a tea plate as a guide for a good sized circle then quarter (as in photo).
Drizzle a little oil in a frying or flat pancake pan. When hot, add scones. Cook for 3-4mins on one side until toasted then turn over and repeat.