1-Prepping the Sweet Potato: First things first, bake that sweet potato at 425ºF for about one hour to get the best flavor and texture it’s a step that really makes a difference. Once it’s soft, mash up ½ cup and set it aside. This gives your scones that moist, natural sweetness we all love.

2-Mixing the Dough: Preheat your oven to 400ºF and line a baking sheet with parchment paper to avoid any sticking mess. In a big bowl, mix together the dry ingredients: 2 ½ cups all-purpose flour, ⅓ cup packed light brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Cut in the ½ cup cold unsalted butter until it looks like pea-sized crumbs that cold butter is key for flakiness.

3-Mixing the Dough: Whisk the wet ingredients ½ cup buttermilk, ½ cup cooked mashed sweet potato, and 1 ½ teaspoons vanilla extract then gently stir them into the dry mix. You’ll end up with a crumbly dough, which is just what we want.

4-Shaping and Chilling: Turn the dough onto a floured surface and knead it gently into a shaggy ball. Shape it into a 7-inch round disk and cut into 8 wedges. Pop those on your baking sheet and freeze for 30 minutes this tip helps keep their shape and stops the butter from melting too fast.

5-Baking and Glazing: Brush the tops with 1 tablespoon heavy cream before they go in the oven. Bake for 15 to 20 minutes until they’re golden brown, then cool them a bit on a wire rack. For the glaze, melt 1 tablespoon unsalted butter, ¼ cup packed light brown sugar, and 3 tablespoons heavy cream over medium-low heat until smooth, then whisk in ¼ cup confectioners’ sugar and let it cool. Drizzle it over the slightly cooled scones for that perfect finish.