Directions

• Prep Work
• Dice your unsalted butter into 1cm cubes and leave them in the refrigerator until the exact moment you need them.
• Pluck your basil leaves, discarding the tough stems.
• Prepare to preheat your oven to 200°C (390°F) so it is ready right after the dough finishes chilling.
• The Homemade Pesto
• In a food processor, combine the fresh basil leaves, roasted pine nuts, garlic, 25g of parmesan cheese, and 1g of salt. Pulse until finely chopped. With the machine running (or pulsing), gradually drizzle in the extra virgin olive oil until it forms a beautiful, fragrant paste. Scoop the pesto out and measure exactly 70g to use for the scone dough.
• Cutting the Butter
• Thoroughly clean and dry your food processor bowl. Add the cake flour, baking powder, granulated sugar, black pepper, 30g of parmesan cheese, 2g of salt, and your ice-cold cubed butter. Pulse the machine in short bursts until the butter is completely broken down into the flour, resembling a fine, sandy, crumbly texture.
• Bringing the Dough Together
• Transfer the dry, buttery crumb mixture into a large mixing bowl. In a separate small bowl, whisk together the milk, whole egg, and your 70g of reserved basil pesto. Pour this vibrant green liquid into your dry ingredients. Using a pastry scraper or a rubber spatula, cut and fold the liquid into the flour. Once it mostly clumps together, use your hands to gently gather it into a single, cohesive dough ball. Do not knead or overmix!
• The Flaky Folds
• Turn the dough out onto a clean work surface. Use a rolling pin to gently roll it into a rectangle. Use your scraper or a knife to cut the rectangle completely in half, stack one half directly on top of the other, and press them down. Repeat this rolling, cutting, and stacking process 3 times in total. This is the secret to creating beautiful, flaky, pull-apart layers!
• Chill and Set
• Finally, roll the stacked dough out until it is an even 2cm thick. Wrap it loosely or cover it, and place it in the refrigerator for about 30 minutes until the dough is very firm and cold to the touch.
• Cut and Bake
• Line a baking sheet with parchment paper. Remove your firm dough from the fridge. Using a 5cm (2-inch) round pastry cutter, press straight down into the dough to punch out your scones, placing them onto your lined sheet. Bake in your preheated oven at 200°C (390°F) for about 12 minutes until the tops are golden and the layers have puffed up beautifully. Transfer to a wire rack to cool slightly before serving.