Combine the flour, baking powder, and salt in a large bowl; whisk to blend. With your fingers or a pastry blender, work the chilled diced butter into the flour mixture. The mixture should look like coarse meal with some pea-sized crumbs.

Add the green onion, shredded cheese, and bacon to the crumb mixture and stir until well combined.

In a separate bowl, whisk the egg with 3/4 cup of cream.

Add the egg and cream mixture to the first mixture and stir until the mixture is moistened and begins to clump together.

Turn the dough out onto a lightly floured surface. Knead with floured hands about 4 to 6 times, or just until a soft dough has formed. Pat the dough ball out into a disk about 7 inches in diameter and roughly 3/4 inch thick.

Cut the dough into 12 wedges. Arrange the wedges on the prepared baking sheet. Alternatively, pat the dough into a rectangle and cut it into squares.

Brush the tops of the scones with cream and arrange them on the prepared baking pan.

Bake for 18 to 21 minutes, or until golden brown. Serve the scones warm with butter.