Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, sugar, and black pepper.

Add cold, cubed butter. Use a pastry cutter or forks to cut it in until mixture resembles coarse crumbs.

Toss in the crumbled goat cheese and optional rosemary until coated in flour.

In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.

Pour wet ingredients into dry ingredients. Gently mix with a fork until just combined.

Fold in the chopped figs gently, being careful not to overmix.

Turn dough onto a floured surface. Pat into a 7-inch circle, about 1-inch thick. Cut into 8 wedges.

Place wedges on prepared baking sheet and freeze for 10-15 minutes.

Brush scone tops with remaining heavy cream. Bake for 18-22 minutes until golden brown.

Cool for 5 minutes on the sheet, then transfer to a wire rack.

Optional: Whisk honey and melted butter together and drizzle over warm scones. Sprinkle with flaky salt.