In a small microwave-safe bowl, combine figs and orange juice.
Microwave on high for 30 seconds. Stir, and heat for an additional 30 seconds.
Set aside to cool while preparing other ingredients.
In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or knife, cut in butter until mixture is crumbly.
Stir in walnuts to evenly distribute.
Drain figs of remaining juice, and toss figs among flour mixture.
In a small bowl, whisk together eggs, 1/2 c. heavy cream, and almond extract.
Make a well in the center of the flour mixture, and pour the egg mixture into the well.
Stir gently to combine.
Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
Place onto a baking sheet lined with parchment paper or a silicone mat, and carefully flatten the ball into a large disk, about 1-inch thick.
Cut into 8 wedges, and gently pull the wedges slightly apart.
Brush each scone lightly with heavy cream, and sprinkle with a pinch of sugar.
Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.
Serve warm.