FIG SCONES

• Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
• In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
• In a large mixing bowl whisk together the flour and baking powder.
• Cut 10 tablespoons of cold butter into 1/2-inch pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
• Lightly flour a pastry board and gently roll the dough out into approximately 14×8" rectangle.
• Spoon the fig jam over the dough and smooth evenly.
• The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Then fold the bottom 1/3 over the top portion. Pinch the ends to hold the jam inside. Next, fold the dough in half. With the rolling pin, gently flatten to an 8×4" rectangle.
• You can cut the dough any way you want. I like to cut it into triangles.
• Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.

Glaze

• Whisk the powdered sugar, heavy whipping cream, and vanilla extract until smooth. Drizzle over scones.
• Serve immediately.