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1
Preheat oven to 425 degrees.
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2
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).
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3
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.
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4
Once your potato is heated and soft, place in the food processor, adding agave nectar, cinnamon, nutmeg, and maple syrup. Puree until smooth.
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5
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.
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6
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).
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7
Transfer scones to a baking pan (I used a baking stone), brush with milk and sprinkle with brown sugar. Bake for 15-17 minutes.
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8
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.
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9
Once scones are out of the oven, using a pastry brush, brush each with the glaze mixture.
