Preheat the oven to 400°.

In a medium bowl, mix together dry ingredients and set aside.

In a large bowl, cream together the cream cheese, shredded Cheddar, and egg.

Add the cream and mix well.

On medium-low heat, sauté the vegetables in butter until soft, about 4 minutes.

Add them to the cream mixture and stir well.

Add the dry ingredients and stir by hand until a soft dough forms.

Pat out the dough into a 1-inch-thick circle.

Place the circle on a buttered cookie sheet (or you can use a silicone baking mat instead) and then, using a pizza cutter or knife, cut it into 8 equal wedges (as if you were cutting pie).

Bake for 20 to 25 minutes or until done.

Remove the scones from the baking sheet and set on a wire rack to cool.