Preheat oven to 400°F.

Grate butter and 1.5 cups cheddar cheese onto a piece of parchment paper or plate. Transfer to refrigerator or freezer to chill.

Microwave potatoes and cool slightly. Scoop out flesh and transfer to freezer to chill.

Place 8 strips of bacon on a parchment-lined baking sheet. Cook for 10-15 minutes until amber and crisp and leave to cool.

In a large bowl, combine flour, sugar, salt, garlic powder, baking powder, and 1/2 cup fresh chopped chives.

Once bacon is cool, break into small pieces and add to the flour mixture, coating each piece and mixing.

Add your cold butter and cheddar cheese and mix gently to combine into a shaggy, sandy dough.

In a pyrex measuring cup, combine heavy cream, sour cream, and egg, and whisk to combine.

Add your cream and egg mixture to the scone dough and combine with a chop stick or spoon until dough starts to form.

Transfer dough to a clean, lightly floured work surface and mold into a thick dough. Don't overwork - the dough will be ready once the shaggy crumbs disappear.

Wrap scone dough in cling film and transfer to the freezer for 10-15 minutes until chilled.

Remove dough from cling film and cut into 6 equal triangles. Transfer each scone to a parchment-lined baking sheet.

Brush each scone with heavy cream. Then, sprinkle on extra cheddar cheese, chives, and sea salt.

Serve warm with melted butter or cream cheese.