Make the cinnamon honey cubes

1. Place the flour in a bowl. Add the sugar and cinnamon and whisk to combine. Toss in the butter cubes, coating them in the dry mixture. Using your fingertips, break up the butter until there are no large visible pieces. Mix in the honey to form a smooth paste using a spatula.
2. Press the paste into a 4 inch square on a sheet of plastic wrap. Wrap tightly and freeze until solid, about 2 hours.

Make the scone dough

1. Place the all-purpose flour in the bowl of a stand mixer. Sift in the cake flour, baking powder, baking soda and sugar and mix to combine. Add the butter and mix until incorporated. With the mixer running, slowly pour in the cream. Add the creme fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Stir in the cubes of dried figs.
2. Cut the cinnamon-butter paste into 1/4 inch cubes. Mix them into the dough by hand. Place the dough between two pieces of plastic wrap and press it into a 7 1/2 inch by 10 inch block, smoothing the top and straightening the edges. Wrap the dough and refrigerate for about 2 hours, until firm.
3. Line a baking sheet with parchment or a Silpat. Divide the dough into 12 portions with a knife and transfer them to the prepared baking sheet, leaving space between them. Cover with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight.

Bake the scones

1. Preheat oven to 325°F (163°C) and bake for 20 to 23 minutes, until golden brown.

Make the glaze