Begin by cooking your bacon however you prefer. My preference is to add bacon to a cookie sheet with a rack on top, line with the bacon, and place in a cold oven. Then, turn the oven to 425 degrees F. When it reaches 425 degrees F, check the bacon for doneness. Sometimes it may take a few more minutes but watch it because it can go from nicely crisp to overcooked fairly quickly.

However you cook your bacon, let cool then chop.

Preheat your oven to 425 degrees F.

Lightly grease a baking sheet (or line with a silicone mat) and set aside.

Add the flour, sugar, baking powder, baking soda, and salt to a medium-sized bowl and whisk until blended.

Add the cold butter and work the butter into the flour with a pastry cutter until the mixture resembles coarse bread crumbs.

Add in the cheese, chives, and bacon, stirring until evenly distributed.

Add the sour cream and mix until a cohesive ball of dough is formed; do not over mix. (I found transferring the mixture to my KitchenAid mixer and using the dough hook to be helpful at this stage.)

Transfer the dough to a well-floured work surface (like your kitchen counter). Pat or roll the dough into an 8-inch disk about 3/4 inch thick.

Use a knife to cut the disk into eight wedges.

Transfer wedges to the prepared sheet pan, evenly spaced.

Bake for 20 to 25 minutes, until golden brown.

Let cool slightly on the pan and serve warm.