Tattie Scones

4 Russet potatoes

3/4 cups flour

3 tablespoons butter, softened

2 1/2 teaspoons sea salt, divided

Scrub potatoes and put into a large stock pot and fill with water until covered.  

Salt the water with 2 teaspoons salt.

Bring pot to a boil and cook until soft, about 25 minutes.

Let cook a bit and peel skin off the potatoes.  Rice or mash them in a large bowl.

Add in softened butter and combine with a wooden spoon.

Gently incorporate flour and remaining 1/2 teaspoon salt.

When it begins to form a dough, turn it out onto a floured surface and divide into 4 balls.

Roll out a ball until it is about 1/4" thick.  Prick surface with a fork.  

Cut circle into quarters.  Bring a non-stick pan to medium-high heat and brown each scone on both sides.  

To reheat, fry on medium heat in butter.