Step 1

Place a rack in the center of the oven and preheat to 400° F. Line a baking sheet with a piece of parchment.

Step 2

Sift flour, sugar, salt, and baking powder into a large bowl.

Step 3

Using a pastry blender, cut in butter and cream cheese until the mixture resembles coarse meal.

Step 4

Add egg, milk, diced strawberries and blueberries and mix with a rubber spatula until the dough forms a soft ball.

Step 5

Prepare a clean, flat surface by dusting it with flour and turn the dough out onto it.

Step 6

Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Preslicing the scones allows for easy separation but keeping the wedges together during baking ensures the scones will be a bit more moist.

Step 7

Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.