Preheat the oven to 425° F Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt and mix well.
With a pastry blender or two knives, cut in butter until the mixture resembles a coarse meal. Stir in currants. Make a well in the center; add milk and egg, and stir just until combined (do not overmix).
Roll on your counter and pat into an eight-inch disk. With a floured biscuit cutter, cut out rounds. Reroll and cut scraps once.
Transfer to a baking sheet, about one and a half inches apart. Brush rounds with an egg wash and bake for 12 minutes.
Let cool on a wire rack. Serve warm or at room temperature. Enjoy!