In a large mixing bowl, whisk together your cake flour, baking powder, cocoa powder, sugar, and that pinch of salt.
Toss your cold butter cubes into the flour mixture. Using your fingertips, quickly rub the butter into the flour. You’re aiming for a texture that looks like coarse breadcrumbs. Try to work fast so the heat from your hands doesn't melt the butter.
Stir a few drops of red food coloring right into your milk until it's a vibrant red. Pour the milk into your flour mixture and gently fold it together with a spatula just until a dough forms. Don’t overmix it, or your scones will turn out tough!
Divide your dough into 6 equal portions and roll them into neat little balls. Wrap them up in plastic wrap and pop them in the fridge to rest for about 30 minutes. This makes it easier to shape later.
While the dough is chilling, grab a bowl and mix your softened cream cheese, sugar, melted white chocolate, and vanilla until it’s beautifully smooth and combined.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Take a dough ball, place it on the sheet, and press it down slightly so it sticks. Use your thumb to create a well in the center, then gently work your way up around the edges with your fingers to shape it into a cute little cup. Repeat with the rest.
Spoon or pipe the white chocolate cream cheese filling right into the center of your scone cups. Pop them in the oven and bake at 175°C for about 20 minutes.
Let them cool for a few minutes before diving in.
