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First, peel the boiled potatoes. If you have a ricer, use it to rice the potatoes, if not, just mash them, but what makes better potato scones is light, dry potatoes, and ricing them gives them more air.
Add the butter and salt. Taste the potatoes at this point, add more salt if needed, then very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
Turn out onto a floured workspace and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball.
Roll one ball out to about ¼″ thick, then prick with a fork and cut into quarters or sixths, whichever you prefer, with a large knife. Repeat with the rest of the balls of dough.
Heat a pan or griddle to (almost) high heat (between med. high and high.) When the pan is hot, cook the scones until brown on each side. Place on a clean dish towel, then cover with the other half to cool.
These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast. I