Preheat your oven to 400˚F (200˚C) and line a baking sheet with parchment paper.

Combine the all-purpose flour, baking powder, and salt in a mixing bowl and whisk together.

Add the chilled, diced unsalted butter into the flour mixture and work it in until it resembles coarse crumbs.

Fold in the finely chopped fresh basil and freshly grated Parmesan cheese gently into the mixture.

In a separate bowl, beat together the large egg and heavy cream until well combined.

Pour the wet mixture into the dry ingredients and stir until just combined, keeping a shaggy dough.

Transfer the dough onto a lightly floured surface and shape into a round disc about 3/4 inch thick.

Cut the disc into six equal wedges and transfer them to the prepared baking sheet.

Brush the tops lightly with egg yolk and sprinkle additional shredded Parmesan on top.

Bake for 12-15 minutes until puffed and golden brown, monitoring towards the end.

Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.