Roasted Figs on Herb Scones with Roquefort Whipped Cream

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Preparation time: 35 minutes
Cooking time: 45 minutes
Yield: 12

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper.
In a food processor, combine the flour, baking powder, sugar and salt. Add the butter and herbs and pulse until the texture resembles coarse sand. Add the buttermilk and pulse until the dough begins to form a ball. Remove the dough and shape into a ball with your hands.
On a floured surface, roll the dough into a 23-cm (9-inch) square. Cut the square into 2 equal rectangles. Cut each rectangle into 6 equal rectangles, giving a total of 12 shortcakes. Place the number of shortcakes you require on the cookie sheet, calculating 1 scone for 2 servings. Freeze the remaining scones.
Bake the scones until they begin to turn golden-brown, about 25 minutes. Let cool. Cut each scone into top and bottom halves.
You can flavour half the dough with half the herbs and use the other half of the dough to make plain scones for serving with berries and vanilla-flavoured whipped cream. The cooking time for frozen scones is about 30 to 35 minutes. For breakfast scones, replace the herbs with the grated orange and lemon zest. Add 45 ml (3 tablespoons) sugar and use unsalted butter.

In a small saucepan over medium heat, bring half the cream and all the cheese to a boil, stirring until the cheese melts. Strain through a fine-mesh sieve. Add the remaining cream. Season with salt.
Whip until you have stiff peaks.
Refrigerate until completely chilled, about 2 hours.

With the oven rack in the top position, preheat the broiler.
Turn the scone halves cut side up and top with the fig slices. Brush with honey. Broil until the honey caramelizes, 3 to 4 minutes. Remove from the oven and let cool completely. Serve with the whipped cream.