Whole Wheat Sweet Potato Scones

Preheat oven to 400ºF. Grease a baking sheet or line with parchment paper.

In a large bowl, combine dry ingredients. Using a pastry blender, cut butter into dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces. Stir in the pecans.

In a separate bowl, wisk together the sweet potato, 1/2 cup of buttermilk and vanilla. Add to the flour mixture; stir until just combined. On a floured surface, knead the dough 7 or 8 times. Pat the dough into a circle 1/2 inch thick. Cut into 8 wedges and transfer onto your prepared baking sheet. Brush with remaining 1 tablespoon of buttermilk.

Bake for 12-14 minutes or until the edges just start to turn golden. Transfer to a rack to cool.

While scones are cooling, whisk together powdered sugar, brown sugar, vanilla and milk for your glaze. Drizzle the glaze over the top of the cooled scones.