In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cubed Crisco All-Vegetable Shortening and work in using your fingertips until the shortening is broken down into pea-sized pieces. Add the grated butter and mix that in as well until all of the fat is in small pieces and the mixture is crumbly.
In a small bowl, whisk together the heavy cream and the sour cream. Create a well in the center of the dry ingredients and add the creams. Use a rubber spatula to stir, just until the liquid is incorporated. Stir in the cranberries.
Turn the dough out onto a clean work surface and knead for 1-2 minutes, just until cohesive and no flour spots remain. Pat the dough into a thick rectangle, about 8×10 in size.
Spoon two tablespoons of the fig butter onto the surface of the dough rectangle and smooth into a thin layer using an offset spatula. Gently fold the dough in half, sandwiching the fig butter inside. Rotate the block 90°, pat back down, and repeat with the remaining two tablespoons of fig butter.
Wrap the block, with the fig butter inside, tightly in plastic wrap and chill for at least 2 hours.
When the scone dough is very cold, remove it from the plastic wrap and use a sharp knife to cut six equal squares from the rectangle. Slice each square in half diagonally so that you have 12 triangles. Place the scones on a parchment-lined baking sheet and freeze until solid, at least two hours, preferably overnight.
When you are ready to bake, preheat the oven to 350° F. Arrange the frozen scones on a parchment-lined baking sheet leaving about 2″ of space between each scone. Brush the tops of the scones with a little bit of heavy cream and sprinkle them with a crunchy sugar.
Bake for 30-35 minutes, until the outsides are deeply golden. Serve warm.
