I was cutting butter into flour for scones and went too far and now it's a solid mass. Can I save it?

Not sure what you mean by solid mass. Did you add the liquid and now the dough is just one solid ball of dough with no chunks of butter? If that's the case, I don't think all is lost. The scones might be ok if you haven't overworked the dough. It might not be flaky but it could still come out tender once baked.