Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Grate butter into the flour mixture and stir with a fork until consistency of coarse meal is reached.
Stir in scallions and fresh herbs. Add ricotta cheese, 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 12-18 minutes or until scones are golden brown. If serving later and they have already cooled, place scones in aluminum foil and place in a preheated 350°F oven until warm.
