Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.In a large mixing bowl, whisk together the einkorn flour, baking powder, salt, and cinnamon. In a separate medium mixing bowl, stir together the maple syrup, melted coconut oil or ghee, vanilla extract, and sweet potato puree.Add the wet mixture to the dry ingredients, folding everything together gently until the dry mix is well saturated. If the mix looks dry, add a tablespoon at a time of hot water until the mix comes together.Fold the chopped chocolate into the dough, making sure the chocolate is pretty evenly mixed in.Grease your 1/4 cup measure with a bit of coconut oil or ghee. To shape the scones, scoop dough into the 1/4 cup measure, pressing it in to the cup measure to shape the scone. Shake the scone out onto your parchment lined baking sheet. Continue this process until all of the dough is used up, greasing the cup measure very lightly between scones. Set the scones on the baking sheet 2" - 3" apart.Brush the tops of the scones with a little bit more coconut oil or ghee.Baking for 25 minutes, rotating the pan half way through, until golden.Let cool 5 minutes before digging in.To serve, whisk together the chilled coconut cream and honey and dollop a spoonful over each scone. Enjoy!