Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, organic cane sugar, baking powder, and kosher salt.

Add the chilled unsalted butter and cream cheese to the flour mixture, then work them in until the mixture resembles coarse meal.

Gently stir in the beaten egg and milk, then fold in the diced strawberries and blueberries.

Turn the dough onto a floured surface, divide into half and pat each into a circle. Cut into 6 wedges.

Transfer the scones to the baking sheet, keeping wedges touching for a pull-apart texture.

Bake for 20-25 minutes until lightly golden. A toothpick inserted should come out clean.

Cool on the baking sheet for 10 minutes before serving.