Preheat your oven to 375 degrees F. This ensures the right temperature for a perfect bake. Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
In a large bowl, whisk together all-purpose flour, white whole wheat flour, granulated sugar, baking powder, and salt. Mix until well combined, ensuring there are no lumps.
Stir in the diced figs. This step incorporates the sweet chunks throughout the mix, ensuring every bite has that delightful flavor.
In a separate bowl, whisk together the heavy cream and honey until well blended. This mixture adds moisture and sweetness to the dry ingredients.
Using a wooden spoon, stir the cream mixture into the flour mixture just until the ingredients are moistened. Be careful not to overmix; a few lumps are okay!
Turn the dough out onto a lightly floured surface. Knead gently for about 2 minutes until a soft dough forms. If it feels too sticky, sprinkle a little more flour to help it come together.
Divide the dough into two equal balls. Working with one ball at a time, pat it into an 8-inch circle. This helps shape the scones without rolling them out too thin.
Cut the circle into 8 triangles using a sharp knife and transfer them to the prepared baking sheets, spacing them about 2 inches apart.
Bake for 15 to 20 minutes, or until lightly browned on top. Keep an eye on them; you want them golden but not too dark!
Serve the scones warm or at room temperature. They are best enjoyed the day they are made, but they can be stored in an airtight container for up to 3 days. Alternatively, wrap them individually in plastic wrap and place in a freezer bag to enjoy later.
