Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

Whisk the flour, baking powder, sugar, and dried basil together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the shredded cheese and sun-dried tomatoes.

Whisk together the milk and egg in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and gently knead the mixture until it comes together. Do not over-mix!

Separate the dough into 3 equal portions and form into rounds 3 inches in diameter and 1 inch thick. Cut each round into quarters to get 12 scones. Place them on the prepared baking sheet. Bake in the preheated oven for 12-16 minutes or until golden brown.

Let the scones cool on the baking sheet. Enjoy!