Sweet Potato Scones with Pecan Praline Glaze

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup salted butter, cold, cut into pieces
• 1/2 cup milk
• 1/2 cup cooked mashed sweet potato - can use canned yams
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon heavy cream
• 1 1/4 cup light brown sugar (for the glaze)
• 3/4 cup heavy cream or half and half (for the glaze)
• 4 tablespoons salted butter (for the glaze)
• 1/4 teaspoon salt (for the glaze)
• 1 cup Sunnyland Pecan Pieces (for the glaze)

Instructions

1. Mix the dry ingredients. In a large bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Stir with a whisk to combine.
2. Cut the butter. Using a pastry cutter, fork, or fingers, blend the butter into the flour mixture until it resembles pea-sized crumbs. 
3. Mix the wet ingredients. In a small bowl or measuring cup, whisk the milk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until a crumbly dough forms, taking care not to over-mix. 
4. Prepare the dough. Turn the dough out onto a lightly floured work surface and knead it gently until a shaggy dough forms. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal-sized wedges. Place the scones on the prepared baking sheet. 
5. Refrigerate for one hour and brush with milk prior to baking 
6. Bake. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze. 
7. For the glaze, Melt butter in a small sauce pan on high heat, add sugar, vanilla, cream, salt and pecans stirring continuously.
8. For the glaze, Bring to a boil and turn down to medium heat, continue to cook until praline/caramel sauce coats back of spoon.
9. For the glaze, Take off heat and cool then use to glaze scones, about two tablespoons each.