Yield: makes 8 scones
Stir together flour, baking soda, salt, spice mix, and sugar in a large bowl. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
Remove flour mixture from the freezer. Using a pastry blender (pastry cutter) or two forks cut butter into flour until mixture resembles coarse sand. Mix in chopped pecans and figs until well distributed.
Add pumpkin puree and fold to combine until mixture is a "shaggy mess." Dump coarse dough onto a lightly floured work surface. Gently knead dough together. Dough will start off very dry and it will moisten as you knead.
Pat dough into a circle with an 8-inch diameter. Cut scones into 8 equal wedges.
Transfer scones onto prepared baking sheet, allowing at least 2-inches of space between scones. Lightly brush scone tops with milk and generously sprinkle with turbinado sugar.
Bake for 25-28 minutes until scones have puffed up. Let scones cool slightly on baking sheet for 3-5 minutes before transferring to a wire rack to cool to room temperature. Serve scones warm or at room temperature.
Use store-bought pumpkin spice mix or make your own by mixing together: 1/2 tsp ground cinnamon, 1/4 tsp ground/grated nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground ginger.
Make sure to used canned PURE pumpkin puree, not pumpkin pie mix.