Fig and Pecan Scones

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and nutmeg.

In a food processor, combine oats, figs, granulated sugar and lemon zest. Pulse several times or until figs are broken into bits. Whisk fig mixture into flour mixture. Add butter cubes. Working quickly, use your fingertips to work in butter until the biggest lumps are the size of beans. Add pecans.

In a medium bowl, whisk together buttermilk, cream and egg. Reserve 1 tablespoon of the mixture for brushing. While stirring with a fork, drizzle the remaining egg mixture over flour mixture until it comes together to form a moist (but not sticky) dough.

Turn dough out onto a lightly floured work surface and knead four or five times. Pat into a 7-inch round. Cut into eight wedges. Place wedges on prepared baking sheet. Chill in refrigerator at least 15 minutes.

Meanwhile, preheat oven to 375°. Brush scone tops with reserved egg mixture; if desired, sprinkle with coarse sugar. Bake until golden, 18 to 20 minutes. Enjoy warm.