In a medium bowl, combine the 240g of softened cream cheese and the 35g of powdered sugar. Use a spatula to mix them together until the mixture is completely smooth and no lumps of cream cheese remain.

Gently fold the 35g of chocolate chips into the cream cheese mixture until they are evenly distributed. Be careful not to overmix and crush the chips.

Divide the filling into 7 equal portions. Roll each portion into a smooth ball. Place the balls on a plate or small tray and transfer them to the refrigerator to chill for at least 30 minutes.

In a large mixing bowl, whisk together the 240g of cake flour, 1g of salt, 15g of sugar, and 5g of baking powder until they are well combined.

Add 60g cold butter cubes and rub with fingertips (or use a mixer on low) until mixture looks sandy with pea-sized crumbs.

Pour the 75g of milk and 45g of heavy cream into the flour-butter mixture. Use a spatula to gently stir until the liquid is just incorporated and a shaggy dough begins to form.

Add the 35g of Oreo cookie crumbs to the bowl. Gently fold them into the dough until they are evenly distributed.

Divide the dough into 7 equal portions. Take one portion of dough and flatten it in the palm of your hand into a disc, about 3-4 inches in diameter. The edges should be slightly thinner than the center, forming a "bowl" or "cup" shape.

Take one chilled cream cheese ball and place it in the center of the dough disc. Carefully wrap the edges of the dough up and around the filling, gently pinching the seams to seal it. It is okay and even desirable to leave a small part of the cream cheese filling exposed at the top.

Place the assembled scone on a baking sheet lined with parchment paper. Gently press a piece of Oreo cookie or some crumbs onto the top of the exposed filling. Repeat with the remaining dough and filling.

Preheat your oven to 170°C (340°F).

Once the oven is preheated, place the baking sheet on the center rack. Bake for 25 minutes, or until the scones are lightly golden on the outside and feel slightly firm to the touch with a little springback.

Remove the scones from the oven and allow them to cool on the baking sheet for at least 10 minutes before serving. They are best enjoyed warm, when the center is still soft and slightly gooey.