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1
Preheat oven to 400; lightly grease a baking sheet.
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2
Prick the sweet potatoes for a few times with the tines of a fork; bake them on the prepared pan until tender, 30-40 minutes.
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3
Remove from oven; let cool to touch, about 10 minutes.
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4
Cut them in half lengthwise, scoop out the flesh into a bowl, and lightly mash with a fork.
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5
Cover the bowl and refrigerate until cool, at least 20 minutes (warm potatoes will melt the butter, keeping the scones from attaining optimum lightness and tenderness).
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6
Increase oven temperature to 425.
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7
In a big bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
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8
Use your hands or pastry cutter to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas.
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9
Add the cooled sweet potatoes and 1/4 cup of cream and lightly stir into the flour mixture.
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10
Add the remaining 1/4 cup cream and the buttermilk and stir until just mixed (do not overwork the dough).
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11
Place dough on a lightly floured work surface; lightly coat your hands in flour and form the dough into a 3/4 inch thick rectangle.
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12
Cut the dough into 6 squares, then cut each square on the diagonal to make triangle shaped scones.
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13
Bake on ungreased baking sheet for 15-20 minutes, until the scones are a light golden brown; transfer to wire racks for cooling.
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14
Maple Cream: in a bowl, whisk together the maple syrup, whipping cream, powdered sugar, and salt until smooth.
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15
Ice the warm scones by dipping the whisk in the maple cream and moving it quickly over the scones using a back-and-forth motion.
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16
Serve scones warm or at room temperature.
