Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper, set aside.
In a large mixing bowl combine flour, baking powder, sugar, and salt on low speed, blend in butter until it is almost completely incorporated into the flour mixture, small chips of butter will be visible. Stir in currants with a wooden spoon.
In a small bowl beat 2 eggs lightly with 1 cup milk. Add all at once to the flour mixture, stir just until blended. Gather the dough into a ball and press lightly together.
On a well-floured surface, roll out the dough ⅓-inch thick. Cut into rounds using a floured 2 ½-inch biscuit cutter. Place 2 inches apart on a baking sheet.
Prepare an egg wash by beating the remaining egg and 1 tablespoon milk, brush scones’ top lightly with egg wash (i like to add a dusting of sugar on top).
Bake for 13-15 minutes or until the scones are nicely puffed and tops are golden. Serve warm. Makes 12 scones.