In a bowl, mix softened cream cheese with 25 g sugar using a silicone spatula until completely smooth and lump-free.

Freeze for 30 minutes to help it firm up. This prevents the filling from leaking during wrapping.

In a large bowl, combine cake flour, salt, granulated sugar, and baking powder.

Add the cold, cubed butter. Rub it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.

Tips: Keep the butter cold to maintain crisp, flaky texture.

Slowly pour in milk and gently bring the dough together. Add Biscoff crumbs and lightly knead just until combined.

Tips: Do not over-mix. A slightly rough dough is perfect.

Divide the chilled cream cheese into 6 equal balls.

Divide the scone dough into 6 equal portions. Flatten one portion of dough in your palm to form a round disc that's larger than the cheese ball.

Place a ball of cream cheese in the center and wrap the dough around it, letting a bit of the filling peek out on top.

Place on a baking sheet and press half a Biscoff cookie on top of each scone.

Preheat the oven to 175°C (347°F) for 10 minutes.

Bake scones for 10 minutes, then cover lightly with foil to prevent over-browning.

Continue baking 10 more minutes until golden, tall, and crisp.

Cool on a rack, then chill in the fridge for 10 minutes before serving for the best creamy texture.