Do I need to autolyse quick-breads like scones?
Quick breads are not primarily defined by the richness or fat content of the dough, but by the leavening method:
While “regular” bread uses yeast - and has a long resting time, quick breads use baking powder or soda - and are baked more or less immediately. (Although some recipes have some extra resting time.)

While yeast has no problem with raising a dough with a strong gluten network, baking powder can’t do that.  For quick breads, the same rules as for pie crusts and similar short pastry applies: the fat prevents the liquid from reaching the flour and inhibits gluten formation, giving you a light and crumbly texture. “Diligent” kneading would counteract that, leaving you with a dense product.
And yes, this can mean a certain “mashed potato” texture, depending on your recipe, which is perfectly ok. If you insist on a smoother surface, gently roll out the dough instead of flattening it with your fingers and consider a wash: make-up for baked goods ;-)

Making an autolyse step would even aggravate the gluten-density issue - what is an excellent idea for yeasted breads is quite destructive for quick breads.