Preheat oven to 400°F (200°C).
In a medium bowl, whisk together eggs, orange juice, chives, thyme, rosemary, salt and pepper.
In a large, non-stick skillet, heat butter over medium-high heat. Add egg mixture to skillet and cook, stirring frequently to scramble. Transfer scrambled eggs to a plate and let cool.
In a large bowl, whisk together flour and baking powder. Add grated butter and rub into flour with hands, working quickly to make a coarse meal. Stir in bacon, cheddar and cooled scrambled eggs. Stir in milk to combine, being careful to keep some large bite-sized pieces of scrambled egg intact.
Transfer to a floured surface and gently knead and work into a rough 10-inch round disc. Slice into 8 wedges and transfer to a parchment-lined baking sheet, spacing them apart.
Bake for 20 minutes or until light golden in colour.
Spicy Maple Butter: In a small bowl, stir together butter, hot sauce and maple syrup. Mix to combine.
Serve scones warm with Spicy Maple Butter.
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