Sieve the potatoes or put through a ‘ricer’. Add sieved flour, salt and butter, mix well. Roll out thinly on a lightly floured working surface. Prick with a fork and cut into rounds or triangles. Lightly grease a griddle or thick frying pan and when hot cook the scones on each side until golden brown. Serve hot and buttered, with jam or honey. If liked, they can also be fried in bacon fat for breakfast.