Cut the butter into small cubes and place back into the refrigerator or freezer until ready to use. Preheat the oven to 375°F, and line a baking sheet with parchment paper.

In a separate, large bowl, whisk together the flour, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.

Add the shredded cheddar cheese, chopped chives, and crumbled bacon to the flour mixture. Use a fork to toss and combine.

Pour the wet ingredients into the dry ingredients. Stir until everything is well mixed. The mixture will look slightly dry and shaggy but should hold together when pressed. If it doesn’t, add an additional teaspoon or two of heavy cream.

Use a sharp knife or bench scraper to cut the dough into 8 equal, triangle-shaped pieces. Transfer the scones to the prepared baking sheet and place them about 2 inches apart.

Bake for 16 to 18 minutes, or until the edges and tops are lightly browned.