Place 150g cream cheese in a bowl and soften it at room temperature. Add 10g granulated sugar, 20g lemon curd, and 10g milk powder, then stir until smooth.

Divide the filling into 6 equal portions, rolling each into a ball. Wrap each ball in plastic wrap and refrigerate to chill.

In a large bowl, mix 150g cake flour, 4g baking powder, 12g fine sugar, and 1g salt until well combined.

Cut 40g chilled butter into small cubes. Wearing gloves, rub the butter into the flour mixture using your fingers until the mixture resembles coarse breadcrumbs. This creates the scone's tender, flaky texture.

Grate the zest of 1 lemon into the mixture for a burst of citrus fragrance.

Gradually pour in 60g milk and 20g heavy cream, mixing just until the dough comes together. Be careful not to overwork the dough, as this can affect the scone's texture.

Divide the dough into 6 equal portions and roll each portion into a ball. Gently flatten each ball and shape them into small bowls.

Take the chilled lemon cheesecake filling from the fridge and place one ball of filling into the center of each dough bowl. Slowly gather the dough around the filling, but do not completely wrap the filling, leaving part of the filling exposed at the top.

Place the filled scones on a baking tray. Top each scone with a lemon slice for decoration.

Preheat the oven to 175°C (top and bottom heat) for 10-15 minutes (I usually preheat the oven while preparing the dough).

Once preheated, place the tray in the middle of the oven and bake for 25 minutes. Keep an eye on the scones while baking—when they turn golden brown, they're ready.

After baking, remove the scones from the oven and let them cool on a wire rack. Once fully cooled, you can optionally sprinkle some additional lemon zest on top for extra fragrance and flavor.