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1
Heat the oven to 450 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with parchment paper and set aside.
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3
Take a large bowl and add the measured flour, sugar, baking powder, and salt.
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4
Use a whisk to combine and break up any lumps.
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5
Add the mozzarella and basil.
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6
Stir to make sure everything is well combined.
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7
Meanwhile, combine 1 1/2 cups of the heavy cream and the beaten egg in a small bowl.
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8
Pour this into the flour mixture all at once and stir quickly with a wooden spoon or rubber spatula until most of the flour is moistened (its fine if there are small pockets of unincorporated flourthe less you work the dough at this point the more tender your finished scones will be).
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9
Dump the dough onto a well-floured work surface.
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10
Knead gently until you achieve a fairly cohesive dough, no more than 12 strokes.
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11
With a sharp knife or pastry cutter, divide the dough into 2 pieces; quickly shape into 2 balls.
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12
Pat each ball into a 6-inch circle.
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13
Cut each into 8 wedges.
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14
Transfer to the parchment-lined baking sheet.
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15
Brush the tops with the remaining 1/4 cup of heavy cream.
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16
Bake until golden, 12 to 14 minutes.
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17
Remove the scones to a cooling rack.
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18
Serve warm.
