• Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work in, leaving some slightly larger pea sized -or even larger- flakes of butter.
• Add the cheese, bacon and scallion tops and toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of the cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream -1 tablespoon at a time- until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass you can turn out onto a very lightly floured surface.
• Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to a parchment lined baking sheet. Use a bench knife or Chef's knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.
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• Place the pan directly into the freezer. When the scones are frozen solid, individually wrap each of them tightly with plastic wrap then add to a resealable freezer bag. Keep frozen for up to three months.

Ready to Bake?

• Preheat the oven to 425°F. Remove desired number of scones from the freezer, unwrap and arrange with some space between them on a parchment lined baking sheet. Brush lightly with heavy cream and bake for 45 minutes or until browned and puffy.