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To 425°F. Prepare a baking sheet with parchment paper.
By adding all-purpose flour, sugar, baking powder, and sea salt to your food processor bowl. Pulse three times until is combined. Then add in the cubed cold butter and do twelve quick pulses until mixture is crumbly. It’s ok if you see some larger pieces of butter in the mixture.
Place mixture in a large bowl, and stir in the mixed nuts, chocolate chips, and dried fruits.
Add the sourdough discard and heavy cream in a medium bowl, and mix until fully combined.
, stirring with a fork just until the dough comes together.
Onto a lightly floured surface and knead a few times until a slightly sticky dough is formed.
Into an 8-inch circle, about 1 inch thick. Then cut into 8 wedges.
On prepared baking sheet. Brush top of scones with cream, and sprinkle with a mix of Demerara sugar and ground cinnamon.
For 15 minutes until the scones are lightly golden brown. Let cool on a cooling rack for 10 minutes.
Combine the brown butter, maple syrup, powdered sugar, vanilla paste, and salt in a medium bowl. Whisk until combined well creating a glaze. If the glaze is too thick add some milk, a little at a time, until it reaches the consistency that makes you smile. Drizzle the glaze over the sourdough scones.
Warm or at room temperature.