In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and your chosen spices (cinnamon, nutmeg, ginger, clove) until fully combined.

Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs, about 2-3 minutes.

In a separate bowl, blend together the sourdough discard, pumpkin puree, egg, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry mixture, gently folding together using a spatula until just combined.

Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.

Slice the circle into wedges, place on a lined baking tray and freeze for at least 1 hour.

Preheat your oven to 350°F (175°C). Once chilled, arrange scones on a baking sheet lined with parchment paper.

Bake for 25-30 minutes until golden brown, and allow to cool for 10 minutes.

For icing, melt butter in a saucepan until golden brown, then whisk in powdered sugar and maple syrup until smooth.

Drizzle icing over the warm scones.