Sweet Potato Scones with Brown Sugar Glaze

Ingredients
For the scones
2 and 1/2 cups all-purpose flour
1/3 cups packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
1/2 cup cooked mashed sweet potato
1 and 1/2 teaspoons vanilla extract
1 tablespoon heavy cream

For the glaze
1 tablespoon unsalted butter
1/4 cups packed light brown sugar
3 tablespoons heavy cream
1/4 cup confectioners' sugar

Instructions

1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to combine. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care no to over mix.
3. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops with cream.
4. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
5. Make the Glaze
6. Combine the butter brown sugar and cream in small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

Notes: I love sweet potatoes and so far I've really liked all the scone recipes I've tried so as soon as I saw this recipe I knew I wanted to try it. Luckily we had some sweet potatoes from the garden. The flavor turned out great but my texture was fairly dense (not light and fluffy as described at the source). I may have overmixed or undercooked. I still enjoyed them. My kids ate them and enjoyed them and still don't know they ate sweet potatoes. (I told them I was calling them Brown Sugar and Cream Scones.)

Source: Baked by an Introvert