Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.

In a large bowl, whisk together the flour, salt, baking powder and sugar.

Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.

Mix in cheese, chives and bacon and make sure they are evenly distributed.

Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.

Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.

Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.

Bake for 20– 2 minutes until scones are golden brown.

(Recipe from King Arthur Flour.)