In this recipe, dried figs are cooked in a syrup of sugar, red wine, port, and spices, and then puréed until very smooth. Adding butter at the end gives the jam a wonderful richness and a beautiful gloss. Once finished, the fig butter can be smeared over the dough in Figgy Buckwheat Scones, creating a flavor-packed spiral. The scone recipe requires only half the amount of fig butter made here, so reserve the remaining spread for your morning toast—o