Directions

1. Put the flour, sugar, baking powder, salt, and pepper into a large mixing bowl. Zest the lemon into the bowl, then whisk gently to mix the dry ingredients.

2. Grate the butter on the large holes of a box grater into the dry mixture. Use a pastry cutter (or two dinner knives) to cut the butter into the flour until it is evenly distributed and in pea-sized crumbles. Add the figs and toss to distribute them evenly.
3. Put the buttermilk, cream, egg, and vanilla paste into an oversized measuring cup and whisk until smoothly combined.
4. Pour the liquids into the dry ingredients. Use a spatula and quick, strong strokes to fold the ingredients until just combined. Working in the bowl, gently knead the dough 5–6 times until no dry flour remains.
5. Transfer the dough onto a sheet of parchment paper (cut to the size of the baking sheet). Pat the dough into an 8-inch disk and cut it into 8 wedges using a bench scraper or sharp knife. Use the parchment to lift the dough onto a plate and put the plate into the freezer for at least 20 minutes.
6. Preheat the oven to 400° F. Stir the topping sugar and salt together in a small bowl. Pour the tablespoon of cream into a separate small bowl.
7. Remove the dough from the freezer and transfer it, using the parchment, to a baking sheet. Gently separate and rearrange the wedges so that there is about 2 inches of space between them. Brush the tops with heavy cream and sprinkle generously with the sugar-salt topping.
8. Bake until golden brown around the edges and lightly browned on top, 20–25 minutes. Let cool on the baking sheet for at least 5 minutes before serving.