Boil the peeled, chopped potatoes in salted water for 10–15 minutes until fork-tender. Drain well and return to the pan to steam off excess moisture.

Add softened butter to the hot potatoes and mash until smooth. Let cool for 5–10 minutes before adding flour.

In a bowl, mix the mashed potatoes with flour, salt, and pepper (if using) until a soft dough forms. Add extra flour if too sticky.

On a floured surface, knead dough gently 3–4 times. Roll out to 1/2 cm thick and cut into circles or triangles.

Heat a greased pan over medium heat. Cook scones for 3–4 minutes per side until golden and crisp outside, soft inside.

Serve hot with butter, eggs, beans, or simply with a cup of tea.