Line a rimmed baking sheet with parchment paper, set it aside. In a large bowl combine all dry ingredients and whisk to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the cream and vanilla extract and mix until the dough begins to come together. If necessary, press together into a dough with floured hands, handling it as little as possible. Turn out the dough onto a lightly floured countertop and press into a disk.  Lightly flour the top and fold the edges into the center and press again.  Add cooked bacon and cheddar cheese into the center and fold the edges of the disk to cover the fruits.  Press and form into 9” disk, about 2 inches disk. Cut the disk into 6-8 equal triangle.  Chill in the freezer until firm (about 10 minutes). Remove from the freezer and brush with heavy cream.  Bake until the scones are puffed, very fragrant and lightly golden brown around the edges Remove from the oven and allow the scones to cool briefly on the baking sheet. Mix maple glaze ingredients until smooth and drizzle over baked scones once cooled.