Scrub potatoes to clean under running water.
In a large stock pot, put potatoes in the bottom and fill with water until covered.
Salt the water with 2 t. salt.
Bring pot to a boil. Cook potatoes until soft, about 15-25 minutes, depending on your potatoes.
Peel skin off of potatoes and rice or mash them in a bowl.
Add in softened butter and combine with spatula or spoon.
Gently incorporate flour and remaining ½ t. salt.
When it begins to form a dough, turn it out onto a floured surface and divide into 4 and roll into balls.
Roll out a ball until about ¼ inch thick. Prick the surface with a fork. Cut circle into quarters.
Bring a non-stick pan to medium-high heat on the stovetop and brown each scone on both sides.
To reheat, fry on medium heat in butter or lard and #enJOY!