1. Preheat oven to 425 degrees F.
2. Line a baking sheet with a silpat or parchment paper.

FOR THE FIGS AND WALNUTS:

1. Choose slightly firmer figs, as they will keep their shape when tossing into the flour.  Rinse the figs and pat dry with a paper towel.  Peel the skin away if desired, however it is edible.  (I leave them on.)
2. Cut each fig in half lengthwise from the stem to bottom.  Then cut each half into quarters, lengthwise.  Finally, cut each quartered fig in half across the middle, creating small chunks.  
3. Place the cut figs in a small bowl and sprinkle with the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon.  Gently toss to combine using your fingertips or a small spatula.  Set bowl in freezer to chill while preparing the scone dough.
4. Chop the walnuts and set aside. 

TO PREPARE SCONE DOUGH:

1. In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.  
2. Using a pastry blender cut the butter into the flour mixture until crumbly.  (See picture above.)
3. Toss the walnuts into the blended flour mixture.
4. Remove the chilled figs from the freezer and gently toss into the flour mixture.
5. Place the bowl in the freezer and allow the ingredients to chill for 10-15 minutes.   
6. After chilling, remove the flour mixture from the freezer.
7. Make a well in the center of the flour and pour in the cream and buttermilk. 
8. Gently fold in the flour from the sides of the bowl into the center, while rotating the bowl in a clockwise manner.  Once the dough begins to come together, turn out onto a lightly floured surface.
9. Create a log by patting and forming the dough into rectangle measuring 12 inches long by 3 inches wide and 1 1/2 inches thick.  (Please see picture gallery for forming a dough log.).   Alternatively a cake shaped disk may be formed using the same method.  
10. Cut log or disk into 8 wedges using a sharp chef’s knife.  Dust knife with flour in between each cut.
11. Place wedges on prepared baking sheet and brush with the remaining 1 tablespoon of cream.
12. Sprinkle with cinnamon sugar or sugar crystals, if desired.  (Optional)
13. Place scones in oven and bake at 425 degrees for about 15-18 minutes.
14. Scones are done when tops and edges are golden in color and firm to touch.
15. Remove from oven and serve.
16. Leftovers should be stored refrigerated, in an air-tight container for up to 5 days.