Peel and chop the potatoes into even-sized pieces.

Boil them in salted water until tender (about 15–20 minutes).

Drain well and mash thoroughly until smooth. Let the mashed potatoes cool slightly.

In a large bowl, mix the mashed potatoes with the butter and salt.

Add the beaten egg to the mashed potatoes and stir until fully incorporated.

Gradually add the flour, mixing until a soft, slightly sticky dough forms. If the dough feels too wet, add a little more flour, but be careful not to overwork it.

Lightly flour a clean surface and roll out the dough to about 1/4 inch (6 mm) thick.

Use a plate or round cutter to trim the dough into a circle, then cut it into quarters (traditional triangular shape).

Heat a dry, non-stick skillet or griddle over medium heat.

Cook each scone for 2–3 minutes per side, or until golden brown and slightly puffed. Work in batches if needed.

Serve warm with butter, or as part of a full Scottish breakfast.