Here's something I can gorge myself on ( which I'm thankfully too lazy to make mostly ) and my mum's are still the best.

Tatty scones ( Potato scones )

Approx. 2lb / 1 kg potatos , peeled
2 oz / 60 (ish) grms of butter
Some flour ( depends on how much gets absorbed )

Boil the potatos till they start to fall apart, drain well and leave to dry off slightly.
Throw the butter in and lay about with a potato masher like a demented thing, until the spuds have a smooth and fluffy texture.
Leave to cool.
When mash is cool, knead in just enough flour to stop the mix from sticking to your hands.
Divide mixture into about 4 equal lumps.
Roll each lump out like pastry ( in a round ) until it's about the thickness you'd make a shortcrust pastry ( about 3mm for the pedants out there ).
Cut round into quarters.
Fry on a griddle / hot plate anything so long as it has no oil / fat on it.
Once scone is brown on both sides - eat after spreading with yet more butter ( Scotland is the heart attack centre of europe ) or if you manage to leave some to go cold, you can fry them up with your breakfast!

Dribble........

TTFN M'Lady P.