In a medium bowl, combine chopped figs and coffee. Set aside, and allow to soak for at least an hour. After soaking, drain the figs thoroughly. Reserve the coffee.

Meanwhile, in a small saucepan on low heat, melt together chocolate chips and shortening. Whisk til smooth, and remove from heat.

Using tongs, dunk each piece of bacon in the melted chocolate, covering both sides. Tap off any excess chocolate, and place the bacon on a sheet of parchment paper. Allow to set - approximately 30 minutes (you can refrigerate to speed up the process).

Once the chocolate has set, chop the chocolate-covered bacon into 1/4-inch pieces.

In a large bowl, combine flour, sugar, baking powder, and salt.

Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.

Add the figs, bacon, and espresso beans, tossing to combine well. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)

In a small bowl, mix together eggs, cream, and vanilla.

Make a well in the center of the flour mixture, and pour the egg mixture into the well.

Mix altogether until just combined.

Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball.

Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.

Brush the dough lightly with cream and sprinkle evenly with coarse sugar.

Using a long knife, cut into 8 wedges.

Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.

Cool completely on wire racks.

In a small bowl, whisk together powdered sugar and coffee.

Drizzle over cooled scones. Enjoy!