Preheat your oven to 400° and line a rimmed baking sheet.
Slice the bacon lengthwise into thirds and then dice. Cook the diced bacon in a skillet until crispy. Drain on paper towel. Combine the diced apricots with the crispy bacon pieces and refrigerate.
Combine the two eggs and the 1/2 cup of milk in a small bowl or measuring cup and keep cold in the fridge.
In a large bowl combine the flours, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand.
Add the egg/milk mixture, apricots, bacon pieces, Gorgonzola and chives into the flour mixture and stir just until combined.
Lightly flour a clean surface and drop the dough down on to the floured surface and knead into a ball. Use your hands to flatten the dough out to an inch thick. Use a knife and cut the dough into eighths and place onto the prepared pan.
Bake the scones for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.