Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frypan over medium-high heat, add bacon and cook for 3-4 minutes or until just beginning to crisp. Drain on paper towel.
• 2.
  Place flour, thyme, 1 tsp sea salt and plenty of freshly ground black pepper in a large bowl. Add butter and cheese, then use a butter knife to mix (there will be lumps of butter, this is okay). Add milk and bacon, then mix to form a soft, shaggy dough. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough).
• 3.
  Divide dough into 6 even portions and gently roll until smooth. Place in a ring formation, about 2cm apart. Brush tops with extra milk and scatter with extra Gruyere and thyme. Season. Bake for 25-30 minutes or until risen and golden brown, cool on a wire rack for 15 minutes, then split in half.
• 4.
  Meanwhile, for the scrambled eggs, place eggs and cream in a large bowl and whisk to combine, then season to taste. Melt butter in a large non-stick frypan over medium heat. Add egg mixture and cook, stirring occasionally, for 2-4 minutes or until egg is just set. Serve scones with scrambled eggs and chives.