In a medium-size mixing bowl, weigh out and whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Using a pastry blender, cut cold butter into the dry ingredients until pea-size crumbs form.

In another mixing bowl, mix together sourdough discard, pumpkin puree, egg, heavy cream, and vanilla extract.

Line a baking tray with parchment paper and lightly oil.

Add the wet ingredients to the dry ingredients and mix thoroughly until the scone dough comes together.

Pour the dough out onto your floured counter and shape it into a round disk about 1 ½" in height.

Using a floured knife, cut 6 to 8 triangles out of the circle.

Place scones on the lined baking tray and put them in the fridge to chill for 20 minutes.

Preheat oven to 425°F (220°C).

After 20 minutes, remove the scones from the fridge. Mix together 1 egg with ½ tbsp of water and brush the scones with the egg wash.

Bake on the middle rack for 20 minutes or until golden brown.

While the scones are cooling, melt the white chocolate chips (or chopped white chocolate) and coconut oil (if using) in a microwave-safe bowl in 20-second increments, stirring between each, until smooth.

Once the scones have cooled slightly, use a spoon or a piping bag to drizzle the white chocolate over the top.