Preheat your oven to 425 degrees F. Grease a large baking sheet with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.
Mix in the ⅓ cup milk until completely combined. Gently fold in the figs and brie cheese.
Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. Cut each into six wedges but don’t separate them.
Brush the 1 tbsp butter over the raw scones.
Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.