Preheat an oven to 220 degrees Celsius/gas 8. Sieve the flour, salt and bread soda into a large, wide mixing bowl. Reserving half of the cheese to serve with the scones, add the other half to the flour mixture, along with the oregano.
Make a well in the centre of the flour and pour in the buttermilk. Using one hand like a stiff claw, mix in a full circle, drawing in the flour from the sides of the bowl. Mix just until it forms a soft dough (not too wet and sticky).
Turn it out onto a well-floured work surface, lightly pat to a 2cm thickness. Stamp out mini scones with a 4cm cutter, then place onto a baking tray lined with baking parchment. Brush the tops with egg glaze.
Bake in the oven for 12-15 minutes and cool on a wire rack.
To make the fig jam: Chop the figs into small pieces and place in a small saucepan with the sugar, star anise, cloves, balsamic vinegar and port, if using. Stir over a low heat until the sugar dissolves, then simmer for another 5-10 minutes, stirring only occasionally, till it reaches a jam-like consistency. Remove from the heat (discard the star anise and cloves) and chill to thicken.
Serve the scones with fig jam and the remaining blue cheese.