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In a medium-sized bowl, whisk all-purpose flour, granulated sugar, garlic powder, black pepper, fine sea salt, and baking powder.
Use a cheese grater to grate the cold butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
Whisk the sourdough discard, egg, heavy cream, and milk in a large bowl. Pour it into the dry ingredients along with the bacon, cheddar, and chives, and mix gently with a dough whisk or fork. The dough will be crumbly, so resist adding more liquid.
Dump the dough onto a lightly floured surface and use your hands to press and shape it into an 8" disc.
Cut the scone dough into eight even wedges using a bench scraper or a large sharp knife.
Place the slices onto a baking sheet lined with parchment paper with space between each wedge.
You can bake immediately or cover the baking sheet with plastic and place it in the fridge to chill for up to 2 days.
When you're ready to bake, preheat the oven to 400°F (204°C).
Bake for 20–23 minutes or until the scones are golden brown. Remove from the oven and allow them to cool completely on the baking sheet.