Preheat the oven to 400°F with a rack in the center. Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces., Mix in the cheese, chives, and bacon until evenly distributed., Add 3/4 cup + 2 tablespoons (198g) of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add an additional 2 to 3 tablespoons more cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface., Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan., Brush the scones with a bit of cream; this will help their crust brown., Bake the scones for 20 to 22 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature., Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.