Preheat oven to 375°F. Prepare cookie sheet with vegetable pan spray.
In food processor bowl, combine flour, sugar, baking powder, garam masala and salt; pulse to combine. Add butter and pulse until mixture is the size of peas. Stir in figs.
In large bowl, combine egg, cream and vanilla. Add flour mixture and stir until just combined. On lightly floured surface, form dough into a disk about 1 in. thick. Using 3 in. heart shaped cookie cutter, cut about 8 scones and transfer to cookie sheet, dipping cutter into flour after each cut.
Bake 23-25 minutes or until toothpick inserted in center of scone comes out clean. Cool on sheet 5 minutes. Remove from pan to cooling grid; cool completely or serve warm.
In small saucepan, combine figs, water, sugar and lemon juice. Bring to a boil. Reduce heat to medium-low and simmer for 11-13 minutes, stirring occasionally. Remove from heat and add garam masala and zest; cool slightly. Transfer to food processor and pulse until smooth. Cool completely and serve with scones.