In the bowl of a food processor, pulse together the flour, baking powder, and salt. 

Next, add the cubed butter and pulse until the butter is the size of small peas-- about 30 seconds. 

Transfer the mixture to a large bowl and add the eggs and cream. Stir until a shaggy dough forms. 

Then add the bacon and cheddar cheese and stir to combine. 

Transfer the dough onto a clean surface (it will look dry, don’t worry!) and pack it together with your hands. Then, roll the dough out gently to 1” thick. 

Slice scones into your desired shape-- circles, squares, or triangles and transfer onto a parchment-lined (or Silpat-lined) baking sheet. 

Place the scones in the freezer for 15 minutes to chill. 

While the scones chill, preheat your oven to 400ºF. 

Once the oven is preheated, brush the top of the scones with milk or cream and sprinkle with flake salt, if desired. 

Bake for 12-14 minutes, or until the scones are golden brown around the bottom edges. 

Enjoy warm or at room temperature. Store any leftover scones in an airtight container in the fridge for up to one week.