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Preheat oven to 375 F and line a baking sheet with parchment paper.
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Combine cassava flour, tapioca starch, coconut flour, coconut sugar, nutritional yeast, and baking soda in a large bowl. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly. Stir in egg and coconut milk until well combined, then fold in the chives.
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Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet and form a large circle.
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Using a rubber spatula or sharp knife, “wiggle” the batter apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
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Bake 20-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack.