In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the cold butter just until the mixture is unevenly crumbly. Stir in the cheddar cheese and green onions.
In a separate mixing bowl, whisk together your eggs, gochujang and milk. Add the liquid ingredients to the dry ingredients.
Stir the dough ingredients until all is moistened and holds together.
Line a baking sheet with parchment. Scrape the dough onto the floured parchment or pan and press into a rougher circle about 2” in height.
Using a cookie cutter, cut out rounds. Brush each round with milk. Ensure that the rounds are spaced about 1/2” apart.
Bake your scones for 18 to 23 minutes, or until they're a light golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm.
