Cut butter into dry ingredients: Add flour, brown sugar, pumpkin spice, baking powder, baking soda, and cold butter into a bowl and cut butter in using pastry blender or two knives until butter is just under pea size.  If using a food processor, pulse until butter is about pea sized.

Create the dough: Add sourdough discard, pumpkin puree, egg yolk, and vanilla extract to your mixing bowl and stir until completely combined.  Fold the dry ingredients with butter into the wet ingredients in your mixing bowl.   *Do not overmix or overhandle dough.  Overhandling will result in a tough and rubbery consistency*

Shape and bake the dough: Turn the dough out onto a lightly floured surface and shape into a disc about 8” round and 1” thick.  Cut into 8 wedges and place onto baking sheet lined with parchment paper or silicone baking mat.  Bake at 400 F in a preheated oven for 15 minutes until a toothpick comes out clean.

Make icing: Place powdered sugar, pumpkin pie spice, and milk into a bowl and stir until no lumps remain

Ice the sourdough pumpkin scones: When the scones are fully cooled, drizzle with icing.  Wait for the icing to set (about 10 minutes) before serving.