In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.

With a pastry blender, cut in butter until mixture resembles coarse crumbs.

In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.

Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-inch circle. Cut into eight wedges.

Separate wedges and place in a scones pan (lightly grease each section) or place 1 inch apart on a baking sheet lightly coated with nonstick cooking spray.

Brush each wedge with a little milk (use a pastry brush).

Bake at 400 degrees for 16-20 minutes or until golden brown. Cool on a wire rack for 5 minutes.

Drizzle with glaze if desired.

Glaze: 2/3 to 3/4 c. powdered sugar, a dash of cinnamon, 1/8 t. vanilla and a little warm water to desired consistency.