Preheat oven to 230°C (or 210°C fan-bake). Dust an oven tray lightly with flour or line with baking paper. Bring a kettle to the boil.
Prep broccoli. In a heat-proof bowl, place broccoli and a pinch of salt and cover with boiling water. Cover with a plate and leave to cook for about 4 minutes. Drain well and pat dry.
Prep spinach, spring onion, feta and cheese. Place flour, baking powder, paprika and salt in a bowl and use hands to work butter into flour until it resembles breadcrumbs. Fold through the feta, broccoli, spinach and spring onion.
Stir in milk quickly using a knife until a soft dough forms. Turn out dough onto a floured surface and knead lightly. Roll into a long roll then cut into 2cm thick rounds. Place scones on oven tray and top with cheese. Bake for 15-20 minutes, until golden hand have risen.