Preheat oven to 425°F. Prepare cookie pan with parchment paper.

In large bowl, combine flour, baking powder and salt; stir to combine. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In medium bowl, whisk together ricotta, spinach, milk and 1 egg. Add to dry ingredients all at once, stirring to moisten. On well-floured surface, knead dough 5-10 times until it comes together. Shape into 8 in. round (about 1 in. thick); cut into 8 wedges.

Place scones on prepared pan. In small bowl, whisk together remaining egg and 1 tablespoon water to make egg wash. Brush egg wash over scones and sprinkle with coarse sea salt.

Bake 17-20 minutes or until lightly browned around edges. Remove to cooling grid; cool slightly. Serve warm.