Berries with Orange Scones

:
1-1/4 cups all-purpose flour
2 tsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1 oz, cold reduced-fat cream cheese, cut into 6 pieces
1 tbsp. cold butter, cut into 6 pieces
1 egg
1/4 cup low-fat (1%) milk
1 tbsp + 1 tsp. finely grated orange zest
1-1/2 cups fresh strawberries, sliced, divided use
1-1/3 cups fresh blueberries
2 pkt. sugar substitute or equivalent of 4 tsp. sugar
1 tbsp. orange liqueur, optional
1-1/2 cups sugar-free vanilla ice cream, optional topping

      Heat oven to 425ºF .  Spray medium baking sheet with nonstick cooking spray.  Combine flour, sugar, baking powder and salt in medium bowl; mix well.  Using pastry blender or 2 knives, cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs.  Set aside.  Beat egg, milk and orange zest in small bowl.  Pour all at once into flour mixture; stir until just moistened.  Gather dough into a ball; place on lightly-floured board.  If dough is sticky, sprinkle with a little additional flour; knead 13 times.  Press dough into 8x3" rectangle, about 1/2" thick.  Cut into 3 squares; cut squares diagonally to make 6 triangles.  Place 1" apart on prepared pan.  Bake about 12 - 14 minutes or until lightly browned and set.  Meanwhile, purée 1/2 cup strawberries and 1/3 cup blueberries.  Add remaining berries, sugar substitute and liqueur, if using; toss to coat.  Let stand 15 minutes.  Slice scones in half horizontally.  Place 2 scone halves per plate; top with 1/3 cup fruit and 1/4 cup ice cream, if using.  Serve immediately.