# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup mashed roasted sweet potato (approximately 1 medium sweet potato)
08 - 1/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Topping
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
03 - Add cold, cubed butter to the dry ingredients and cut in with a pastry cutter or two knives until mixture forms coarse crumbs.
04 - In a separate bowl, whisk together mashed roasted sweet potato, heavy cream, egg, and vanilla extract until smooth.
05 - Gently stir wet ingredients into dry ingredients until just combined. Avoid overmixing.
06 - Transfer dough onto a lightly floured surface and pat into a round approximately 1 inch thick.
07 - Cut dough into 8 wedges and place on prepared baking sheet.
08 - Brush tops of scones lightly with heavy cream.
09 - Combine granulated sugar and ground cinnamon for the topping; sprinkle evenly over scones.
10 - Bake for 22 to 25 minutes, until golden brown and fully set.
11 - Transfer scones to a wire rack and let cool slightly before serving.
