Boil the potatoes until tender, about 15-20 minutes. Drain and let them cool slightly.

Mash the cooled potatoes in a large bowl until smooth and creamy.

Mix in flour, baking powder, and a pinch of salt until the mixture resembles a shaggy dough.

Knead the dough gently on a floured surface for about 1 minute.

Roll out the dough to about ?-inch thickness and cut into rounds or triangles.

Fry the scones in a hot, dry skillet over medium heat for 5-7 minutes on each side until golden brown.

Serve warm with butter, jam, or cheese.