Rosie Cotton's Lemon-Cream Cheese Scones

Scones:
4 cups all-purpose flour

6 tablespoons sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

2 eggs, room temperature

3/4 cup milk, plus 2 tablespoons

Filling: 

1 package cream cheese, room temperature

1/4 cup granulated sugar

1 lemon, zested

• Mix filling: cream cheese, sugar and lemon zest - set aside.

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened.

• Turn onto a lightly floured surface; gently knead dough 1 to 2 minutes.

• Divide the dough in half - then divide each half into halves (you should have 4 dough balls total). Pat each portion into an 8-in. circle; smear on cream cheese filling onto two of the disks and then top each with another piece of flattened dough. Seal edges and cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. 

Note: You can divide the dough and make two different types/flavors of scone.