Preheat the oven to 180 degree celcius.
You can line a baking sheet with parchment but I didn’t. I sprayed the baking sheet with cook ‘n spray.
In a large clean bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
Add in the cold butter into the bowl. Use your fingers to incorporate the butter into the dough until mostly crumbles form.
Add in the green onions and combine them into the dough until you have those beautiful green flecks distributed all over.
Pour in the buttermilk and gently incorporate it, bringing the dough together.
The less you mix the better, yet you want the dough to come together.
Turn the dough out onto a floured surface and pat out to about 2.5 cm thick. Cut the dough using a biscuit cutter. You should have about 15 scones, (depending on the size of the cutter, you could have more or a little less).
Place them on the baking sheet about 2 cm apart.
Brush the tops with milk or egg wash.
Bake for 10-12 minutes. The tops will be a golden colour and the scones will have puffed up.
Scones are best served warm but will keep in an airtight container for 2 to 3 days.
Swathe with thick butter whilst warm and devour.
