In a large bowl combine flour, baking powder, salt, and sugar and lightly whisk.
Grate cold butter into the bowl and cut in with a fork or dough cutter. Work the butter in until it resembles coarse crumbs.
Next add in the bacon, cheddar, and chives. Stir to combine.
Pour in the buttermilk into the bowl and mix all the ingredients together until they become homogeneous. It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more buttermilk 1 tablespoon at a time.
Transfer the dough onto a floured surface. Press firmly to form a 7” disc about ½” high.
Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.
Put the tray of scones into the freezer for 10 minutes and preheat the oven to 400ºF degrees.
Bake for 20-22 minutes or until the scones are a light golden brown on the top.
Let the scones cool for 5 minutes before transferring to a cooling rack to cool completely.