Preheat oven to 375⁰F. Line a cookie sheet with parchment paper or a silicone baking mat.
Pulse dry ingredients with coconut oil in food processor until a breadcrumb texture.
Add cheese and chives and pulse briefly to combine.
Pour in mustard and almond milk and pulse until a dough forms. If dough is still crumbly, add almond milk a dribble at a time and pulse in between additions until dough starts to stick together.
Turn dough out onto a clean surface, such as a cutting board, and pat into a 1-inch thick disk with hands. Cut into desired shapes with a cookie cutter or a sharp knife and transfer onto prepared cookie sheet.
Lightly brush the tops of each scone with olive oil and sprinkle on a bit more shredded cheese.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-cheddar-chive-scones/