Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan and reserve the other piece. Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add the bacon, cheese, and chives and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the mixture and stir by hand just until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze until very firm, at least 2 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into equal pieces and place the individual pieces on the baking sheet about 2 inches apart. Bake until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. You may freeze them for up to 4 weeks. Makes 8 servings.
Approximate Nutrient Analysis per serving:
550 calories, 31 g fat, 18 g saturated fat, 110 mg cholesterol, greater than 1100 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g sugar, 16 g protein