Preheat oven to 400F/200C degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or your fingers. Alternately, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok. Gently stir in figs until coated with flour.

In a small bowl, whisk together egg, ½ cup heavy cream, honey and vanilla extract, then add to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat the dough into a 9-inch (22 cm) circle, about ¾-inch thick, and cut into 8 even wedges.

Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.

Scones are delicious either warm or at room temperature.

Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.