Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter and cream cheese into pieces, and use a pastry cutter to work the fat into the dry ingredients until the butter and cream cheese are in pea size pieces.

Stir in the bacon and cheddar cheese. Stir in the cream until just combined.

Turn the dough out onto a lightly floured surface and knead just enough to bring the dough into a disk. Fold in half; pat the dough back into a disk and fold in half again. This will help form some layers in the finished scones.

Roll or pat the dough to 1/2 inch thick. Use a 2-inch cutter to cut out the scones, placing them close together on an ungreased baking sheet and re-rolling dough scraps as needed. Brush the tops lightly with additional cream.

Bake for 12-15 minutes, or until golden brown.