In a large mixing bowl, combine the 350g of all-purpose flour, 150g of granulated sugar, 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, and 1 1/2 teaspoons of pumpkin pie spice. Whisk vigorously for 1 full minute to ensure the chemical leavening agents and spices are thoroughly distributed.

Take your 113g of ice-cold butter and grate it using the large holes of a standard box grater directly onto a sheet of wax paper or into a bowl. (Pro Tip: Toss the grated butter flakes into the freezer for 5 minutes if they soften). Add the shredded butter flakes directly into the flour mixture and toss gently with your fingertips to coat each piece of butter with flour.

In a small separate bowl, lightly whisk together the 150g of canned pumpkin purée, 130g of cold sourdough discard, and 1 large egg until uniform. Pour this wet mixture directly into the bowl with the floured butter.

Use a fork or silicone spatula to fold the ingredients together just until a cohesive, shaggy dough forms. Do not over-knead or over-work this dough—you should still see plenty of individual flakes and lumps of intact butter, which are mandatory for producing a tender, flaky crumb.

Scrape the dough mass together, wrap it tightly in plastic wrap, and place it directly into the refrigerator for 30 minutes to cool down, relax the flour proteins, and firm up the butter.

Preheat your oven to 400°F (204°C) and line a large baking sheet with a silicone baking mat or parchment paper. Dust your clean work surface lightly with flour and unwrap the chilled pumpkin dough.

Roll or pat the dough evenly into a round disc roughly 3/4-inch thick. Using a sharp bench scraper or chef's knife, slice the disc cleanly like a pizza into 8 uniform triangular wedge pieces (or rectangular portions if preferred). Arrange the scones onto your prepared baking sheet, leaving about 1 to 2 inches of space between each piece.

Brush the top crowns of each scone lightly with the 2 tablespoons of milk and sprinkle generously with caster sugar or raw brown sugar for an extra crunchy exterior bite.

Slide the tray onto the middle rack of your oven and bake at 400°F (204°C) for exactly 15 minutes. The scones should rise beautifully and feel completely set in the center. Transfer them onto a wire cooling rack to cool down completely to room temperature.

In a medium bowl, whisk together the 1 cup of powdered sugar, 1/2 teaspoon of pumpkin pie spice, and 3 tablespoons of cold milk. If the icing feels too thick to drizzle, whisk in an extra teaspoon of milk; if it runs too loose, add a tablespoon of powdered sugar.

Once the scones are entirely cool, use a spoon or fork to drizzle the spiced white icing back and forth across the crowns. Let the icing set for 5 minutes, then serve alongside a hot cup of coffee or tea!