Chocolate Chip Sourdough Scones

Preheat your oven to 425ºF.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir until well mixed.
Grate the cold butter into the dry ingredients. Stir until the butter is evenly distributed with no large lumps remaining.
Add the chocolate chunks and mix to combine.
In a separate bowl, whisk together the sourdough discard, milk, eggs, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until the dough forms a cohesive ball, ensuring no dry flour remains. If the dough is too dry, add more milk, a tablespoon at a time.
Shape the dough into a ball in the bowl and cover with plastic wrap. Allow it to proof for 1-3 hours, or until the dough has increased in volume by about a quarter (or doubled for the fluffiest scones).
On a piece of parchment paper, flatten the dough into an 8-inch circle. Cut the circle into 6 wedges (for smaller scones, cut into 8 wedges).
Transfer the cut scones to a parchment-lined baking sheet and bake for 15-17 minutes, or until golden brown.
Remove the scones from the oven and place on a wire rack to cool.
In a small bowl, whisk together the powdered sugar and 1 tablespoon milk to form a thick glaze. Drizzle the glaze over the cooled scones.