►Cut bacon into half-inch pieces. Fry in a pan over medium-high heat until fat is rendered and bacon is crispy, about 15 minutes. Use a slotted spoon to remove from pan and cool on paper towels to absorb extra fat. Mince cooked bacon and set ¼ cup aside for topping scones.

►Place flour, baking powder and salt in the bowl of a food processor and pulse briefly to combine. Add butter and pulse until butter is incorporated but mixture is still crumbly. Transfer to a mixing bowl and stir in Comté, bacon, and chives.

►In another bowl whisk together eggs and cream until well combined. Slowly pour wet ingredients into dry, stirring until dough just holds together. On a flour-dusted surface, scrape dough together and shape into a disk ¾-inch thick. Place disk on a parchment-lined baking sheet and place in freezer for 30 minutes.

►Heat oven to 425°F and place rack in top portion. Remove dough from freezer and use a pizza cutter or sharp knife to cut disk into 8 equal wedges. Line baking sheet with a fresh piece of parchment. Arrange wedges on sheet. Brush scones with leftover cream. Sprinkle reserved bacon and cheese on top of each wedge. Bake for 22 minutes, or until golden brown.