Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, sugar and butter and rub together to make fine crumbs. Make a well in the centre of the mix and add the egg and 1/2 cup of milk. Bring the mix together with a metal spoon, making sure you don't overmix and toughen the dough. Add more milk if needed and then add Kellogg's Frosted Flakes and fold them into the dough.
Flatten the dough into a one-inch thick piece and cut out rounds or squares using a cookie cutter. Put the scones onto an ungreased baking sheet and bake for about 12-15 minutes, until they're golden brown on top, then place them on a wire cooling rack.
Slice the strawberries into a small bowl, add the sugar and chopped basil, and stir to combine. In a food processor, blend the Froot Loops until they form a powder. In a separate bowl, whip the cream with an electric mixer until stiff peaks form, about a minute, and fold in the Froot Loops powder. Slice the scones in half and sandwich the strawberries and whipped cream in the centre.