Sourdough Pumpkin Scones in 65 Minutes

Instructions:

1. Whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl.
2. Use a pastry cutter to work the frozen butter cubes into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps of butter still visible.
3. In a separate bowl, whisk the chilled sourdough discard, pumpkin puree, buttermilk, brown sugar, and egg until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until the flour streaks disappear.
5. Fold in the raisins.
6. Turn the dough onto a floured surface and pat it into an 8-inch circle, about 1 inch thick.
7. Chill the dough for 30 minutes to ensure height during baking.
8. Cut the dough into wedges and bake for 15 minutes.
9. Whisk powdered sugar, maple syrup, heavy cream, and vanilla extract together to create a glaze, then drizzle over cooled scones.