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, sugar, and salt. Add the butter to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The dry ingredients will start to look like coarse cornmeal. Add the cheese and chives then use a fork to toss and combine.

Pour the wet ingredients into the dry ingredients. Stir the ingredients 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.

Turn the dough out onto a lightly-floured surface. Form the dough into a round disc, about ¾ - 1 inch thick. Use a pastry brush to apply the remaining 2 tablespoons of heavy cream to the top of the dough. 

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. The edges and tops should be lightly browned when finished. 

Serve warm, and store leftovers in an airtight container, in your fridge, for up to 4 days.