Figgy Scones
['3/4 cup well-shaken buttermilk', '1/4 cup pure maple syrup', '1/2 cup plus 2 tablespoons heavy cream', '3 1/2 cups all-purpose flour', '3/4 cup sugar', '1 teaspoon salt', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes', '1/2 lb dried Calmyrna figs, stems discarded and figs cut into 1/2-inch pieces (about 1 1/2 cups)', '2 large egg yolks', 'parchment paper']
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Mix together flour, sugar, salt, baking powder, and baking soda in bowl of a stand mixer with paddle attachment at low speed (or whisk in a large bowl) until combined. Add butter and mix (or blend with your fingertips or a pastry blender) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix in figs, then add buttermilk mixture and mix until just combined. (Do not overmix.)
Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving 1 inch between mounds.
Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, 20 to 25 minutes total.
Transfer to a rack and cool to warm.
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