Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain well.
Place the potato and butter in a large bowl and mash together until smooth, then stir in the remaining ingredients together with a pinch of salt until combined. Bring the mixture together to form a ball.
Turn the dough out on to a surface lightly dusted with rice flour, roll into a round about 5 mm (¼ inch) thick and cut into 6 triangles.
Brush a griddle or nonstick frying pan with a little oil and add a knob of butter, then cook the scones for 2–3 minutes on each side until golden. Serve warm with butter and cheese, garnished with sprigs of thyme if liked.