Mix Dry Ingredients: In a large bowl, combine 150g cake flour, 4g baking powder, and 3g salt. Stir well with a whisk or spoon until all dry ingredients are evenly incorporated.

Prepare Butter: Cut 50g unsalted butter into small cubes and freeze until firm. Once frozen, use a fork to mash the butter into the dry ingredients until the mixture forms coarse crumbs. If using your hands, work quickly to avoid melting the butter, as this will affect the texture of the scones.

Prepare Wet Mixture: In a separate bowl, combine 70g milk with one egg and 30g chopped green onions. Stir until fully mixed.

Combine Wet and Dry Ingredients: Add 100g of mixed cheese to the dry ingredients with the butter crumbs. Gradually pour in the wet mixture, folding with a spatula until the dough forms and no dry flour remains. Be careful not to overmix to avoid a dense texture.

Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling makes it easier to handle the dough and helps the scones hold their shape while baking.

Roll and Shape the Dough: After chilling, remove the dough from the fridge and cover with another layer of plastic wrap. Roll the dough out to a thickness of about 1-2 cm. Use a round cutter to cut out individual scones. Arrange the scones on a baking tray lined with parchment paper.

Brush with Egg Wash: Beat the second egg and use a brush to apply the egg wash evenly to the top of the scones. This will create a golden, glossy finish.

Bake the Scones: Preheat your oven to 190°C (top and bottom heat). Once the oven is hot, place the scones on the middle rack and bake for about 20 minutes. Keep an eye on them and remove them once they are golden brown on top.

Cool and Serve: Let the scones cool on a rack for a few minutes before enjoying. The cheese inside should be soft and gooey, making each bite incredibly satisfying.