Prepare the fig jam for this savory-meets-sweet appetizer up to three days in advance, and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread. Leftover jam is great on toast at breakfast.
FIG SCONES // 2 cups flour • 1/3 cup sugar • 1 teaspoon baking powder • 1/4 teaspoon baking soda • 1/2 teaspoon salt • 8 tablespoons unsalted butter (I like it to be very cold, even frozen) • 3/4 to 1 cup of chopped figs • 1/2 cup of sour cream (or half & half, heavy whipping cream, evaporated milk, whatever you have on hand) • 1 egg