Cheddar and bacon scones

1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 tablespoons cold unsalted butter, cut into bits1/4 pound cheddar cheese, grated (about 1 1/2 cups)3 or 4 rashers of bacon, cooked and cut into pieces (or lardons if you're fancy)1 cup sour creamPreheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Mix in the butte with a pastry blender or your hands (it's messy but pretty quick). Stir in the cheese,bacon and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a cutter to cut six rounds. (I use a pint glass) Bake on an ungreased or parchment-lined baking sheet for 15 to 17 minutes, until golden on top.Yummy - keeps for a couple of days. And you can freeze them before baking and just add acouple of minutes to the bake time to cook from frozen.