• Preheat oven to 400℉
• Unwrap half of the butter stick and grate the cold butter with the large holes of a cheese grater or box grater over a large plate. Place in freezer while you prepare the rest of the ingredients.
• In a medium mixing bowl, whisk together the pumpkin puree, milk, vanilla, orange zest and sourdough discard until smooth.
• In a large bowl, whisk together the dry ingredients plus the brown sugar. Add the grated butter and work it into the flour using your hands until all the butter is coated and crumbly. 
• Pour the wet ingredients over the dry ingredients and begin to mix it with a wooden spoon or rubber spatula until it forms a shaggy dough and the flour mixture is fully incorporated into the sticky dough. 
• Turn the dough onto a lightly floured surface and knead it 4-5 times until it holds together. 
• Shape the dough into a 9-inch disc and use a sharp knife or bench scraper to cut the scones into 8 wedge-shaped pieces. 
• Place scones on a large baking sheet lined with parchment paper and brush with egg wash. Then sprinkle the sugar over the scones.
• Bake for 12-14 minutes. The scones should appear fully cooked without any wet dough in the center layers.
• Allow to cool completely.

For the Glaze

• Whisk together the melted butter, orange juice, maple syrup, and powdered sugar until the mixture is smooth and thick. Drizzle over each scone and allow to set before serving.