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.