In a fry pan, fry the bacon until crisp and golden and cut into tiny pieces.
Combine the flour, baking soda and butter in a large mixing bowl. Use your finger tips to work the butter into the flour, until it resembles fine breadcrumbs.
Mix in the bacon, cheese and spring onions.
Gently mix in buttermilk to form a soft dough.
Tip the mixture onto a lightly floured work bench. Give a quick knead to bring everything together.
Roll the dough out on a floured work bench, so that it is about 1 ½cm thick. Using a 6 cm cookie cutter dusted in flour, cut dough into shapes. Place onto baking trays lined with baking paper.
Then, lightly brush the tops of the scones with melted butter.
Place in the oven and bake for 20 – 25 minutes until golden brown and cooked through.
Remove from the oven and allow to cool on wire racks.
Serve the scones warm with extra butter and cheese.