Step 1

Place the butter in the freezer to get it super cold and firm.

Step 2

In a small bowl, whisk together the eggs, honey and sour cream. Set side.

Step 3

In a large bowl, mix together the all purpose flour, whole wheat flour, ground cinnamon, salt, and baking powder. Stir in the chopped figs.

Step 4

Remove the butter from the freezer and grate it onto the flour mixture. Using your hands, work it into the flour mixture by squeezing the ingredients in between your fingers to help bring everything together. Work as quickly as you can until you achieve a crumbly texture.

Step 5

Add the wet ingredients into the flour mixture and mix with a fork until combined.

Step 6

Transfer the dough onto a large sheet of parchment paper. Using a rolling pin, roll it out to into a thick circle about 8 to 10 inches wide. Place the dough into the freezer for 15 minutes. While chilling, preheat oven to 425 degrees.

Step 7

Remove the dough from the freezer and cut it into 8 wedges with a pizza cutter.

Step 8

Carefully pick up and space out scones onto 2 baking sheets - 4 scones on each.

Step 9

Brush the tops of each scone with egg whites followed by a sprinkling of turbinado sugar.

Step 10

Bake in oven for 15 minutes or until the tops are golden brown. Enjoy!