Purchase ground walnuts (sometimes labeled walnut meal) at health-food stores, gourmet markets, and some supermarkets. Or grind your own in a food processor or spice or coffee grinder in short pulses (don't overdo it, or you'll end up with walnut butter). You'll need about 3 tablespoons chopped walnuts to yield 1/4 cup ground. Chopped cranberries tint the cream cheese mulberry. The scones are best served warm, but you can prepare and refrigerate the cranberry mixture up to four days in advance.
1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/4 cup finely ground walnuts
1 tablespoon baking powder
2 teaspoons finely grated lemon rind
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, walnuts, baking powder, rind, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine milk and egg in a small bowl; add milk mixture to flour mixture, stirring just until moist (dough will be slightly sticky). Turn dough out onto a baking sheet lined with parchment paper, and pat into an 8-inch circle (about 1/2-inch thick). Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 425° for 14 minutes or until golden. Cool slightly on a wire rack; break into wedges.
To prepare cranberry cream cheese, place cranberries in a small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in a small bowl; add cranberries, stirring just until combined.