Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, lemon zest, caraway seeds, salt, and sugar. Add the cold butter and, using your fingertips or a pastry blender, quickly work the butter pieces into the dry ingredients until it has broken down to the size of small peas. Add the figs and toss gently to coat them in the flour mixture.

In a medium bowl, whisk together the cream, one of the eggs, and the vanilla. Pour the liquid into the flour mixture, then, using a silicone spatula, fold until a shaggy dough just comes together (do not overmix). (Add more flour, 1 tablespoon at a time and no more than ¼ cup, if the dough seems very sticky.)

Lightly flour a clean work surface and turn the dough out onto it. Lightly flour the surface of the dough, then use your hands to shape it into a tidy circle, 8 inches in diameter. Using a long knife, slice the circle into 8 even wedges. Transfer the scones to the prepared baking sheet, leaving at least 2 inches between each piece.

In a small bowl, beat the remaining egg with a teaspoon of water. Lightly brush the top of each scone with the egg wash and sprinkle evenly with turbinado sugar. Bake until very light golden brown, 16-20 minutes. Serve warm or at room temperature. Leftover scones keep well in an airtight container at room temperature for up to 3 days.