Melt butter adds spring onions, cook until softened. Stir in curry powder, parsley, and cheese. Set aside. Sift flour, baking powder, and salt in a bowl. Add in milk and water and mix to a soft dough. Knead on a floured surface. Roll out using a rolling pin and spread the surface with the spring onion mixture. Cut dough into 12 even-sized wedges. Roll each section from the widest end to form a crescent shape. Place crescents on a tray and brush with milk and egg, and sprinkle with paprika. Bake at 210 degrees C for 15 minutes or until golden. Transfer to a wire rack and cover with a clean tea towel to keep the scones soft. Best eaten the same day.