# Components:
→ 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 (about 1 medium)
08 - 1/3 cup heavy cream, plus additional 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 and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon in a large mixing bowl.
03 - Add cold cubed unsalted butter. Using a pastry cutter or two knives, cut butter into dry mixture until coarse and crumbly.
04 - In a separate bowl, whisk mashed roasted sweet potato, heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into the flour-butter mixture and gently stir with a spatula until just combined. Avoid overmixing.
06 - Transfer dough to a lightly floured surface and pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and arrange evenly on the prepared baking sheet.
08 - Brush tops lightly with heavy cream. Mix cinnamon and sugar for topping, then sprinkle evenly over each wedge.
09 - Bake at 400°F for 22 to 25 minutes until golden brown and set through.
10 - Transfer scones to a wire rack to cool slightly before serving.
