Cheddar-Basil Mini Scones

Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder and salt. Add the cheddar and basil, tossing to combine. Make a well in the center. Add the 11/2 cups cream and the egg. Using a fork, stir together the egg and liquid ingredients in the center, then stir together with the dry ingredients until moistened. Turn dough out onto a well-floured surface; knead gently for 10 to 12 strokes.

Divide dough in half. Pat or roll each half into a 6-inch circle. Cut each into eight wedges. Place scones on an ungreased baking sheet. Brush tops with cream.

Bake for 12 to 14 minutes or until golden. Serve warm.