Boil the potatoes, when cooked, pass through a ricer
Mix in the salted butter, salt, baking soda and flour
Knead the mixture together then roll out onto a floured board, about 1 centimeter thick
Cut out little rounds with an egg cup
Rub a little butter on the warm pan and cook on a cast iron/ thick bottomed frying pan on a low heat
Cook the scones until the texture stiffens, puffs a little and it colours each side to a light golden brown.
If serving later, lay them out on tin foil making an envelope and keep them in a low oven. Serve with cream cheese, smoked salmon, a sprig of dill, a little lemon and black pepper.