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Preheat your oven to 400.
In a large mixing bowl combine the flour, sugar, baking powder and a pinch of salt. Whisk that real quick. Now take the chilled butter and add it to the bowl. Using your fingers, press the butter through them to create thin flakes. Keep going until the butter has completely crumbled and fully incorporated into the flour. We don’t want any large chunks of butter.
In a smaller bowl, whisk together the milk and egg and add it to the flour mix. Then add in the cubed mozzarella, chopped basil and quartered tomatoes. Using a wooden spoon, give this a rough stir to start combining. Then tip it onto a floured work surface and knead the dough until it becomes a mound. You’ll have to add quite a bit more flour to shape the mound because the tomatoes are so juicy. But fear not! Just keep adding flour and you’ll get there.
Using a pastry cutter, cut the dough in half, then into fourths, then into eighths. They’ll be little triangles, which are scone shaped. Cute, huh?
Transfer onto a rimmed baking sheet and bake for 15 minutes, until the scones have baked through and are puffed and golden pink.
Serve immediately!
Makes 8 scones.