Heat oven to 400 degrees. Line a baking sheet with parchment or a silicon baking mat.

In a large bowl, combine flour, baking powder, sugar and salt. Use a pastry cutter, a fork, or your fingers to work the butter into the flour until the butter is broken into small pieces and the flour looks like damp sand.

Fold in scallions and ricotta cheese. Add milk a little at a time (you may not need all of it). Work with a fork or your hands to form a moist, but not wet, dough. If the dough becomes sticky add a pinch or two of flour to even the texture back out.

Place dough on a smooth floured surface and knead it just enough so it holds together and has a silky surface. Divide the finished dough into two equal size balls. Use a light hand to pat each ball into a 1-inch-thick circle and cut them into 8 equal wedges. Place the scones on the prepared baking sheet.

If desired: Use a pastry brush to apply a light coating of egg wash to the top of each scone before sprinkling over the sea salt, black pepper and smoked paprika.

Bake 12-15 minutes or until scones are golden brown and puffy. Allow the scones to cool slightly before serving.