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Preheat oven to 425 degrees.
Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
Bake for 15-20 minutes or until scones are golden brown.