1-First, in a large bowl, combine the flour, light brown sugar, orange zest, lemon zest, baking powder, baking soda, ground cinnamon, and salt. Cut in the cold butter until the mixture forms pea-sized crumbs, which helps create that flaky texture everyone loves.

2-In a separate bowl, whisk together the buttermilk, cooked mashed sweet potato, and vanilla extract, then gently stir this into the flour mixture without overmixing to keep the dough tender.

3-Next, transfer the dough to a floured surface and knead it gently about 5 times. Shape it into a 7-inch round disk and cut it into 8 equal wedges. Arrange the wedges 2 inches apart on a baking sheet lined with parchment paper and freeze them for 30 minutes to maintain their cold temperature. Preheat the oven to 400°F, brush the tops with cream, and bake for 15 to 20 minutes or until golden brown.

4-Allow the scones to cool on a wire rack before moving on. For the glaze, heat the honey, light brown sugar, and unsalted butter over medium-low heat until the sugar dissolves and the mixture is smooth, then drizzle it over the cooled scones.