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.