1. Preheat oven to 425F. Sprinkle a baking sheet with flour. Whisk first 3 ingredients in a large bowl. Stir in chives and cheese. Whisk ¾ cup beer, 1 egg, oil and mustard in small bowl. Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.

2. Pat out dough to 1 inch thick rounds. Using 2½ inch diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones.

3. Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes.