Preheat the oven to 200 degrees F. Set the scones on a baking sheet and place in the oven to warm. Meanwhile, whisk together the eggs, milk, salt, pepper and green onions. Melt the butter in a non-stick skillet set over medium heat. Pour the egg mixture into the skillet. As the mixture begins to set, gently move a heat-proof spatula across the bottom and sides of the skillet to form large, soft curds. When the eggs are cooked, but still moist, remove from the heat. Cut the scones in half. Top the bottom half of each scone with a lettuce leaf, two slices of tomato, and 1/4 of the cooked egg. Top with the other half of the scone and serve.