Sweet Potato Scones

Preheat oven to 425 degrees.

Peel the sweet potato and cut into small chunks. Place in a small microwave-safe bowl and heat for about 5 1/2 minutes (I used the potato button).

While waiting for your potato, get your flours, salt, baking powder, baking soda and butter in the food processor and pulse until just combined, then move the mixture into a large mixing bowl.

Once your potato is heated and soft, place in the food processor, adding agave nectar, cinnamon, nutmeg, and maple syrup. Puree until smooth.

Using a paddle attachment, add egg and potato mixture to the flour mixture and mix until just combined. Your mixture should be smooth but firm. If it is too sticky, add a little more flour.

Turn out the mixture to a floured surface and knead the dough for a few minutes, incorporating more flour if it is still too sticky. Flatten the dough into a circle that is about 1 inch thick and cut into triangles (4 large or 8 small).

Transfer scones to a baking pan (I used a baking stone), brush with milk and sprinkle with brown sugar. Bake for 15-17 minutes.

While scones are baking, in a small bowl, combine butter, brown sugar and syrup for the glaze. Place in the microwave for about 1 minute.

Once scones are out of the oven, using a pastry brush, brush each with the glaze mixture.