Preheat your oven to 400°F, setting the stage for perfectly baked scones.

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cayenne pepper. Cut in the cold butter using a pastry blender or two knives until the mixture looks like coarse crumbs. Then, fold in the shredded cheddar cheese.

In a separate bowl, whisk together the beaten eggs and heavy cream. Pour this wet mixture into the dry ingredients, stirring until just combined and a dough forms.

Lightly flour a flat surface and knead the dough gently for about 10 to 12 strokes. Shape the dough into an 8-inch circle and slice into 8 even wedges.

Arrange the scone wedges on an ungreased baking sheet, spaced about 1 inch apart. Brush the tops with a bit of milk for a golden finish.

Bake in the preheated oven for 18 to 22 minutes, or until the scones turn a lovely golden brown. Once done, remove them from the oven and let them cool slightly on the baking sheet.

While the scones are still warm, mix together the melted butter, chopped chives, and garlic powder. Brush this flavorful chive butter over the scones before serving.