Line a baking sheet with parchment paper. Set aside.

Start by preparing the brown sugar cinnamon swirl filling ahead of time. In a small bowl, mix together the brown sugar and cinnamon until well combined. Set aside.

In a medium bowl, whisk together the sweet potato puree, Greek yogurt or sour cream, egg, and vanilla until well combined. Set aside.

In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice or cinnamon, and salt.

Add in the cold grated butter, and use a wooden spoon to toss until butter is coated in flour and the mixture resembles a ‘crumbly’ texture.

Make a well in the center of the dry mixture, and pour in the wet mixture. Mix with a wooden spoon until just combined, being careful not to over-mix. If needed, you can use your hands to mix and knead slightly. The dough should be soft and slightly sticky, but still firm enough to handle.

Place the dough onto a generously floured work surface. Use your hands to fold/knead together a few times until cohesive, adding 1 tbsp of flour at a time if needed, to prevent from sticking.

Pat or roll the dough out into a 9x14” rectangle. Then, sprinkle the brown sugar cinnamon mixture all over the surface of the dough and use your hands to pat and press it down, almost like you are trying to press it into the dough.

Beginning at the bottom and folding in thirds, firmly roll the dough up and over the filling 2 times, until reaching the top. After done folding, you should have a long and thinner rectangle log.

Use a sharp knife or bench scraper to cut the dough into 8 equal wedges. The wide end of each wedge should measure ~1.75”. Then, place the wedges onto the prepared baking sheet, spacing them at least 2” apart.

Cover the baking sheet and place in the refrigerator to chill for 30-60 minutes.

While chilling, preheat the oven to 400F.

Once ready to bake, remove the scones from the refrigerator and brush the tops with heavy cream. Then if desired, sprinkle turbinado sugar on the tops.

Bake at 400F for 20-25 minutes, or until golden brown around the edges and lightly golden on top. Remove the scones from the oven and allow to cool slightly while you make the glaze.

While cooling, whisk together all of the ingredients for the glaze in a medium bowl.

Drizzle the glaze all over the scones.

Serve the scones warm with butter and flaky sea salt, if desired.