Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
In a mixing bowl, stir together the flour, baking powder, salt, baking soda, and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
Gently fold in the figs and the walnuts.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 8 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
TO PREPARE THE GLAZE
In a small bowl, whisk together the powdered sugar, maple syrup and the milk until smooth. Spoon over each scone.