Preheat oven to 220°.

Pour the milk and lemon juice into a bowl and let stand for a few minutes. The mixture will curdle very slightly, which helps the scones to puff up well.

In another bowl, mix flour and baking powder. Add the butter with your fingertips to obtain fine crumbs.

Add the coarsely chopped walnuts and figs, then the milk, mixing it all together until it forms a paste.

Knead for a few minutes on a floured surface, then roll out to a thickness of 2 cm.

Cut the dough into triangles and place on a lined baking sheet, leaving enough space between the pieces so they don't stick together when baking.

Brush with beaten egg and bake for 8 to 10 minutes until puffed and golden.