This love child between a scone and a croissant is definitely about to become your go-to.
Preheat an oven to 400 degrees. In an electric mixer fitted with a paddle attachment, combine the flour, salt and baking powder.
Next, add the diced, cold butter and blend into the flour mixture on the lowest setting until the butter forms pea-sized balls.
While the butter and flour combine, whisk together two of the eggs with the cream. When the butter has formed pea-sized balls, add the egg and cream mixture and continue to mix until just combined.
Using a plastic mixing spoon or spatula, add the bagel seasoning, honey, cheddar and chives and stir to combine. This might take a bit of muscle, but it's worth it!
Flour a counter top or cutting board and sprinkle some flour on the dough as well. Turn the dough out on the well-floured surface. Flour a rolling pin (and your hands - you cannot over-flour!) and roll the dough until it's about 3/4 inches thick.
Using a 4-inch square cutter (or a the lid of a Saltines tin, which is what I used!), cut squares of the dough and place onto a baking sheet lined with parchment paper. Cut the squares diagonally in half to form triangles. You'll likely have to cut a few at a time, lumping the trimmings back together and re-rolling after you cut each batch.
Beat the other egg and brush over the top of the pastries. Sprinkle with a bit of bagel seasoning and a light sprinkle of salt. Bake at 400 degrees for 20 minutes, or until brown and flaky on top and cooked throughout. Enjoy!
If you decide to double the recipe, don't cut the amount of cream in half. Use the entire cup and add as necessary to make a dough that's not soggy, but sticky.