Place uncooked bacon on a lined baking sheet and bake at 400ºF (204ºC) for 22 to 25 minutes. Drain, cool and crumble into small pieces and set aside.

Shred cheddar cheese and set aside.

Finely chop your chives or scallion and set aside.

In a large bowl, combine flour, baking powder, sugar and salt. 

Add cold cubed butter. With a pastry cutter or fork, cut the butter into the flour. The mixture will be crumbly with uneven chunks of butter.

Add cheddar cheese, bacon and chives and combine evenly.

Add ¾ cup of the cold heavy cream and mix to combine. Try squeezing the dough together. If the dough does not hold together, add the remaining 2 tbsps or more if needed.

Transfer the shaggy dough directly onto a lined baking sheet. Bring the dough together and form into a 7-inch (17 cm) disc. Cut into 8 equal pieces, separating the scones and brush with heavy cream. Place tray of scones into the freezer for about 15 minutes.

Meanwhile, preheat the oven to 425ºF (218ºC). Bake for 20 to 24 minutes. Serve warm and enjoy!