To a medium-sized bowl, whisk together the flour, brown sugar, baking powder, salt, pumpkin pie spice and ground cinnamon.

Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour.

To a separate bowl whisk together the sourdough discard, canned pumpkin, heavy cream, egg and vanilla extract until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together.

Turn the dough out onto a countertop or pastry mat and knead two or three times.

Cut the dough into two equal sections. Let rest while you mix together the filling.

To a small bowl, mix together the pumpkin spice filling: brown sugar, powdered sugar, all-purpose flour, pumpkin pie spice, ground cinnamon, heavy cream and vanilla extract.

Lightly flour the top of the balls of scone dough. Gently pat each ball of dough out into a 7 inch circle.

Spread the pumpkin spice scone filling on top of one of the circles, leaving a little gap on the edges.

Place the other 7 inch circle of dough on top of the cinnamon filling, sandwiching the scone dough together. Pinch the seams closed.

Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.

Chill the scone dough in the refrigerator or freezer while you preheat the oven to 425ºF.

Bake scones for 15 minutes until the edges are crispy and the scones are baked through.

Whisk together the cream cheese glaze. Whisk softened cream cheese, powdered sugar, milk, vanilla extract and salt together until smooth.

Drizzle over warm scones and enjoy!