Place softened cream cheese in a bowl and add 65g of white sugar.

Use a whisk or spatula to mix until smooth and lump-free, scraping the sides of the bowl to ensure all ingredients are well combined.

Once mixed, place the cheese filling in the freezer for 30-40 minutes to firm up, making it easier to wrap later.

In a large bowl, combine 500g flour, 60g sugar, 12g baking powder, and 3g salt.

Cut 162g butter into small cubes and add them to the flour mixture. Rub the butter into the flour using your hands until the mixture resembles coarse cornmeal, taking about 3-5 minutes.

Slowly add 260g of milk and mix with your hands until a dough forms and no dry flour remains.

Crush the Biscoff biscuits in a bowl or ziplock bag using a rolling pin or by hand until they are in small pieces.

Add the crushed biscuits to the dough and gently mix to distribute them evenly. Divide the dough into about 50g portions, adjusting the size as preferred.

Take the chilled cheese filling from the freezer and roll it into 30g balls.

Grab a portion of dough and press your finger into the center to create a small indent.

Place one cheese ball in the center of the indent.

Carefully fold the dough around the cheese filling, but don't completely cover the filling; let the filling peek through. Repeat this step with the remaining dough and filling.

Optional: Place half a Biscoff biscuit on top of each scone before baking for an added touch of caramel flavor.

Preheat the oven to 175°C (350°F) for 10-15 minutes before baking.

Arrange the scones on a baking tray, ensuring there's space between each one to prevent sticking during baking.

Bake in the lower part of the oven for 20-25 minutes. In the last 5 minutes, cover the scones with aluminum foil to prevent them from browning too much.

Once baked, remove the tray and let the scones cool on a wire rack.