2 Tablespoons chopped chives plus additional for garnish
*optional additions include chopped cooked bacon and chopped, seeded jalapeno peppers.
Whisk together the cream, sour cream and egg.
Add the frozen butter to the baking mix and mix them with your fingers until the butter is incorporated and it resembles cornmeal.
Add 1/2 cup of cheddar cheese and 2 Tablespoons chives to the mix.
Gently fold the wet ingredients into the dry until they are incorporated but be careful to not stir or work the dough. Do this by hand, not with a mixer.
Preheat your oven to 375°F.
Turn the dough out onto a floured surface and form a large disc.
Divide the disk into 2 equal parts.
Take one of the parts and form it into a disk approximately 5 inches wide. Do not roll the dough with a rolling pin.
Take a biscuit cutter or a glass to cut a 3 1/2 inch hole in the center of the disc to create a ring shape. Returning the dough from the hole to the remaining dough.
Place the ring shaped scone on parchment-lined baking sheet. This becomes a nest for the egg to be baked in.
Repeat this process for the remaining 4 scones, placing them 2 inches apart on the baking sheet.
Bake the scones at 375 for 4 minutes and then turn the heat down to 350 and bake for another 4 minutes.
Remove the partially baked scones from the oven and carefully break an egg inside each scone. Sprinkle with salt and pepper and return them to the oven and bake for 8 minutes.
Sprinkle the top of each scone with remaining cheddar cheese and return to the oven for 3 more minutes.
At this point check the scones and jiggle the pan a bit to see if the egg is cooked enough. It will be close. The egg yolk will go from perfect to overcooked in 30 seconds so you will need to watch it very closely checking it every 30 to 60 seconds. Remove when it's just barely set and sprinkle with additional chives before serving.