Easy Sourdough Pumpkin Scones with Pumpkin Glaze

In a large mixing bowl, whisk together the dry ingredients. I like mixing scones by hand because scone dough can easily be overmixed.
Shred the cold butter with a cheese grater and toss it in the flour.
In a separate bowl, combine sourdough starter, egg, pumpkin puree, and vanilla.
Mix the wet ingredients into the flour mixture and work it with your hands until it forms into a ball. It takes a bit of work and it will be sticky. If it is so sticky that you can't manage, dust it with a little more flour.
You can form your triangles at this point and bake, but I cover it with plastic wrap and let it ferment in the fridge for 6-8 hours.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Dump the dough onto your parchment paper and pat it into a circle 1 inch tall.
Cut it into 8 pieces like you would cut a pizza, I like to use a bench scraper or pizza cutter.
Separate the pieces and arrange them on the baking sheet so they aren't touching.
Bake in preheated oven for 20-24 minutes.
Remove from oven and let cool on a wire rack.
When the scones are cool, whisk together the glaze ingredients and drizzle it on top of the scones, then let dry.