Keep everything as cold as possible -

The first thing is the bacon! Lay it in a single layer on a baking rack. You can put it close together but do not over lap. It won't cook evenly.

Heat the oven to 300°. 

Put it in the oven and bake for about 10 -20 minutes. Check it often. Once it's cooked it will burn quickly. You want it crispy but not crumbly.

Let it cool completely, then crumble it up a little with your hands. 

In a large bowl, mix together the dry ingredients with wire whisk.

Place the dry ingredients into a food processor bowl with the bacon and cheddar.  Process it lightly.

Now cut the butter into small chunks, then add and process with two or three pulses. I like to freeze the butter, then grate it.

Dump the mixture into a large mixing bowl and break the larger butter pieces up with your fingers until it all resembles corn meal. 

In a large measuring cup or bowl, whisk the yogurt and half and half until well mixed.

Add the wet ingredients to the dry and carefully mix with a fork. You only need to make sure it's uniformly moist. Be careful not to over mix.

Turn the dough once or twice then lay it out on a cutting board.

GENTLY press it down until it's about 1/2 to 3/4" thick.

Using a cookie or biscuit cutter, or just a knife, cut the dough into the shapes you want. I used a large round biscuit cutter.

Lay each scone on a parchment lined cookie sheet. Chill the scones at least an hour or two - or put it into the freezer for about 15 minutes to chill all the butter again.

Preheat the oven to 350°.

Just before putting them in the oven, brush the tops with some cream.

Bake for about 20 - 25 minutes, or until they have risen and are golden brown.

Let them cool for about 15 minutes before you eat them. They will fall apart when they are hot.

Let them cool for about 15 minutes before you eat them. They will fall apart when they are hot.