Combine the dry ingredients, cheddar, sun dried tomatoes, chives, and basil.
Make a well in the center of the bowl and pour in the cream.
Mix the dough until it starts to clump together, then set it aside for 5 minutes.
Portion it into 6 round scones. Place them on a lined baking tray, then freeze while the oven preheats to 425.
Bake them for 15 minutes and enjoy!