Makes 10-12 scones.

1 stick butter, plus 1/2 Tbs butter
1/2 Tbs olive oil
1 large bulb fennel, peeled, cored and thinly sliced
2 1/2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Generous 1/2 cup chopped dried figs (remove little stems)
1/4-1/2 tsp ground fennel, optional
3/4 cup buttermilk

Glaze:
3/4 cup Confectioners' sugar
1/4 tsp maple extract
2-3 tsp water

1 stick butter, plus 1/2 Tbs butter 1/2 Tbs olive oil 1 large bulb fennel, peeled, cored and thinly sliced 2 1/2 cups flour 1/3 cup sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/4 -1/2 tsp ground fennel, optional 3/4 cup buttermilk 3/4 cup Confectioners' sugar 1/4 tsp maple extract 2 -3 tsp water

Preheat oven to 350*
Line a baking sheet with parchment paper.
Slice stick of butter into thin shards and place in freezer.
Meanwhile, in a medium-large skillet, heat 1 Tbs olive oil and 1 Tbs butter.
Add fennel and saute, stirring occasionally, until light golden brown and very tender, about 12-15 min.
Remove fennel from skillet, cool and rough chop.
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt.
Whisk to combine.
Stir in chopped figs, cooled fennel and ground fennel.
Quickly add frozen butter, cutting it into the flour mixture to pea-sized bits.
*(Its Important to not over-work the dough at this point)*
Using a large rubber spatula to get underneath the flour, pour the buttermilk into the bowl and quickly stir to mix -dough will be shaggy.
Turn dough out onto a lightly floured surface and form it into a log about 10-12 in long and 2 in high.
Cut into 10-12 triangles, alternating each angle.
Place on prepared baking sheet a few inches apart.
Bake for 20-25 min until cooked through and golden.

Glaze:
In a small bowl mix glaze ingredients until smooth.
Drizzle glaze over warm scones and dry about 10 min before serving.