Preheat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment.

Sift together the flour, baking powder, spices and salt in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the figs, apple and pecans.

Whisk together the honey, eggs and milk, pour it into the dry ingredients and mix to form a soft dough; turn it out onto a floured surface and shape into a ball then flatten out into a round about 2-3cm thick.

Use a sharp knife dipped in flour to cut the disc into eight wedges, transfer them to the prepared baking sheet, slightly spaced apart as they will rise and spread.

Brush the top of each wedge with a little milk then bake for 18-20 minutes until risen, golden and cooked through (a skewer should come out clean). Transfer to a wire rack to cool.

While the scones are baking make the glaze by heating the butter and honey together in a small pan until melted and smooth. When the scones come out of the oven, give each one a generous coating of the glaze using a pastry brush.

Store in an airtight container, they are best on the day they are made but are still moist the next day, after which they are best split and toasted. They can also be frozen, just allow to defrost then refresh in a low oven for about 5 minutes.