• Preheat oven to 400 degrees F
• In a large bowl, combine the flour, sugar, cardamom, baking powder, salt, and orange zest. Using a pastry knife, cut in the butter until the mixture is crumbly.
• Mix in pecans and figs, until they're evenly coated. This keeps the pecans and figs from sinking to the bottom of the scones.
• Whisk buttermilk, orange juice, vanilla, and egg. Make a well in the center of the flour mix and pour the liquids in the center.
• Use a fork to gradually mix the liquids into the flour. Don't overwork the dough.
• Transfer the dough onto a floured surface, and form into an 8" circle.
• Divide dough into 8 sections using a dough scraper. If the dough is too sticky, dip the scraper into flour first. Press a slice of fig into each piece.
• Transfer scones to a baking sheet that's covered with parchment paper or a silicone mat. Leave plenty of room between them, as they will expand. Brush with half and half and bake for 20 to 25 minutes, or until they start to brown.
• Cool scones on a cooling rack while you make the glaze.

Glaze

• Mix glaze ingredients until you reach a smooth consistency. Drizzle over cooled scones, and enjoy!