• Preheat oven to 400°F (375℉ convection oven)
• If using dried figs, soak in warm water until plump, then strain and chop into pieces. Discard the tough stems.
• In a large bowl, combine the flour, sugar, cardamom, baking powder, salt, and orange zest. Cube or shred the frozen butter into the bowl, then use a pastry cutter to blend the flour mixture until crumbly.
• Fold chopped walnuts or pecans into the flour mixture until evenly coated. Next, fold in the chopped figs.
• In a small bowl, whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mixture then pour the wet ingredients into the well.
• Use a fork to gradually incorporate the wet ingredients into the dry ingredients. Don't overwork the dough. If the dough still has crumbly, dry dough, add 1 tablespoon of buttermilk at a time until you have a shaggy dough.
• Transfer the dough onto a lightly floured surface, and gently shape into an 8" disc. Divide dough into 8 to 12 wedges using a bench scraper. If using fresh figs, you can press a fig slice into each wedge.
• Transfer scones to a parchment-lined baking sheet. Leave plenty of room in between the scones, as they will expand. Brush scones with half and half. Optionally, sprinkle with sugar. Bake for 20 minutes, or until the scones are golden brown.
• Cool scones on a wire rack while you make the glaze.

Prepare Glaze

• Whisk powdered sugar, vanilla extract, orange juice, and zest until smooth in consistency. Drizzle over cooled scones, and enjoy!