Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Set the bowl aside.

Cook the bacon until crisp in a skillet. I like to cook mine over medium-low heat. Remove the bacon and place it on a paper towel to drain excess grease and cool. Remove most of the bacon grease from the skillet, leaving about a tablespoons. Heat it over medium-low heat and add the chopped mushrooms. Cook just until they are soft and juicy, about 5 minutes. Stir in the garlic and then scoop the mushrooms into a bowl. Add another teaspoon or so of the bacon grease to the skillet and add the spinach. Cook just until the spinach is wilted, then remove it and place it in a bowl. Measure out the grated cheese, snipped chives and diced onion.

Add the cold butter pieces to the flour mixture and using a fork, pastry blender or your finger, mix the butter until small pieces remain and it is well incorporated. Stir the bacon, mushrooms, spinach, cheese, chives and onions into the dry ingredients with the butter. Immediately add the buttermilk and stir with a large spoon to mix the dough and bring it together. I eventually used my hands. If the dough is super wet, add a few more spoonfuls of flour. Once the dough is manageable, place it on a floured surface and pat it into a circle that is around 1-inch in thickness. Use a biscuit cutter to make rounds, forming the dough into another circle again when there is no room left.

Place the scones on a baking sheet and brush the tops with melted butter. Bake for 12 to 14 minutes, or until they are fluffy and just slightly golden.