Fig-Cardamom Scones

Preheat oven to 450ºF.

In large mixing bowl, combine dry ingredients: flour, sugar, milk powder, salt, and baking powder. Then add chopped figs and cardamom, and stir to combine.

In a separate bowl, whisk together eggs, vanilla, and milk.

Grate your butter into your flour mixture, and cut in until just combined, with bits of fat still the size of baby peas. Then add the liquid mixture into the flour-butter mixture. Fold until just moist—do not overmix.

Flour your hands and gather the dough until it is cohesive. Cut dough into desired baking shape—for triangles, form into two circles and cut into eighths, or for squares, form a a rectangle and cut into squares.

Bake for 8 minutes, then turn the oven off and without opening the door, let rest for another 8-12 minutes, until edges are golden.

Let cool a few minutes, drizzle with lemon glaze, and serve warm.

To make the lemon glaze, simply combine the glaze ingredients well until smooth.

Note: if you are making these ahead of time, unbaked dough can be refridgerated or frozen. If frozen, add 2 minutes to baking time.