Line a large sheet pan with parchment paper.
Combine the flour, baking powder, baking soda, salt, black pepper, garlic powder, cayenne pepper, and smoked paprika into the bowl of a stand mixer fitted with the paddle attachment. Mix on low to combine.
2 ⅓ cups all purpose flour, 1 ½ teaspoons baking powder, ¼ + ⅛ teaspoon baking soda, 1 teaspoon fine sea salt, 1 ½ teaspoons black pepper, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, more or less to taste, ½ teaspoon smoked paprika
Scatter the butter cubes over the dry ingredients. With the mixer on low speed, cut the butter into the flour mixture until the mixture is sandy and there are pea-size pieces of butter mixed throughout.
½ cup unsalted butter, very cold, cut into ½ inch cubes
Mix in the bacon, shredded cheddar and chives. Remove the bowl from the mixer.
½ cup bacon, cooked, cooled and crumbled, ¾ cup sharp cheddar cheese, grated, 2 tablespoons fresh chives, chopped
Drizzle the cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a teaspoon at a time.
¾ cup buttermilk, cold
Dust your work surface with a light coat of flour. Turn out the scone dough onto the floured surface. With a light hand, shape into a disc, about 8" round.
Cut into 8 wedges and place on a baking sheet 2-3 inches apart.
Place the scones into the refrigerator to chill for 30-45 minutes. Preheat the oven to 400F.
After the scones are chilled, brush the tops with additional buttermilk and sprinkle with flaky salt. Bake until the scones are golden brown, about 25-30 minutes.
flaky salt, for sprinkling