For the figs, place chopped figs in a bowl and cover with water to soak for 15 minutes, then drain and discard water.
For the scones, place Laucke Scone mix, powdered Hoyts Star Anise and water in the bowl of a stand mixer with dough hook attachment. Mix until combined, then knead for 2 or 3 minutes. Once kneaded, mix in soaked dry figs. Let the dough rest for 5 minutes.
Pre-heat the oven to 210°C (or 200°C fan forced). Dust a work surface with Laucke “00” flour and roll out the scone dough to 0.75 inch. Rest for 10 minutes before using a floured serrated knife to cut into squares (I like them more rustic this way). Place on a baking paper lined tray with room between them to expand. Brush tops with beaten egg yolk, then top with a generous amount of flaked almonds. Bake for 15-18 minutes, until golden brown
Allow to cool, serve with jam and whipped cream.