First, cook your Turkey Bacon (4 slice) until crisp however you prefer. With a small batch of 4 like this, I just microwave it between paper towels on a plate for 5 minutes. Crumble it and set it aside.
Pre-heat the oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone mat or parchment.
In a bowl, whish the All-Purpose Flour (3 cup), Baking Powder (2 tablespoon), Dark Brown Sugar (2 tablespoon), Salt (1 teaspoon), and Ground Cumin (1 teaspoon) together. Then use a pastry cutter to cut in the Butter (1/2 cup) and Shredded Cheddar Cheese (1 cup) until the mixture is pebbly and the butter is all coated in flour.
Put the bowl in the freezer for 15 minutes to chill it again. When the time is up, stir in the crumbled bacon, Fresh Chives (0.25 ounce), and Plain Greek Yogurt (1 cup) to bring it together. It will be really shaggy and that is ok.
Bring the mixture together into a ball with floured hands, then press it out into a large disc that is about 1 inch thick. Use a 3 inch biscuit cutter to cut out as many scones as you can get, keeping the cuts close together.
Bring the scraps together again and cut out as many more as you can. You should get about 10.
Line up the scones on the sheet tray and brush them all with the Egg (1). Bake them for about 20 minutes, until really golden brown.
Let them cool a bit, then serve!