1. Brown the butter in a light pan over medium heat until the solids turn golden and the aroma is nutty, then pour into a bowl to cool.

2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. Whisk flour, sugar, baking powder, and salt in a large bowl until evenly combined.

4. Cut cold cubed butter into the dry mix using a pastry cutter or fingertips until pea-sized pieces remain.

5. In a separate bowl, whisk sourdough starter, cream or milk, and vanilla extract until smooth.

6. Pour wet ingredients over the dry mix and stir until just combined and shaggy.

7. Fold in chocolate chips gently, taking care not to overmix the dough.

8. Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.

9. Chill scones on the baking sheet in the refrigerator for 15 to 20 minutes, then bake 18 to 22 minutes until golden.

10. Let scones cool on a rack for 10 minutes, then whisk cooled brown butter with powdered sugar, milk or cream, salt, and vanilla to form a glaze.

11. Drizzle glaze over scones and allow it to set before serving.