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Preheat oven to 220°C/200°C fan forced. Pour the melted butter into a 20cm (base size) square ovenproof dish.
Place the flour into a large bowl and make a well in the centre. Add the buttermilk and gently stir until just combined. Transfer the dough to prepared dish and use the back of a spoon to gently spread out to the corners (the butter will ooze up and over the dough).
Use a large egg lifter in a downward cutting motion to cut the dough into 9 squares, allowing the butter to run into the cuts. Sprinkle the tops with the cheese and bacon.
Bake for 20-25 minutes or until risen and golden. Set aside for 10 minutes to absorb the butter. Serve warm.
Watch our step-by-step video below to see how to make these Cheese and bacon butter bath scones.