Combine the bread flour, sugar, Clabber Girl Baking Powder and salt and mix on medium with paddle attachment until well blended, about 3 minutes. Add the cream and espresso until just combined.

Make the dough into a cake shape about 1/2 inch thick. Place in a refrigerator until completely chilled; about 1 hour.

Using a ring mold or a shape of your choice cut the dough and place on a sheet pan lined with parchment paper.

Bake at 350 degrees f. for 10-15 minutes or until browned.

Using the mold that fits the scone shape, place the mold around the scone and use it for the cheese cake crust. Follow the instruction on the Royal instant Real Cheesecake Filling. Fill the mold to the top and smooth with a spatula, refrigerate and unmold when set. Plate and garnish with seasonal berries and sauce.