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1
Position a rack in the center of the oven; preheat to 425u00b0.
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2
Line a half-sheet pan with parchment paper.
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3
Whisk the milk and 2 eggs together in a small bowl; set aside.
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4
Sift the dry ingredients together in the bowl of a stand mixer.
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5
Add the butter; attach the bowl to the mixer and fit with paddle attachment.
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6
Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter.
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7
Mix in the currants.
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8
Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together.
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9
Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons flour on top.
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10
Knead the dough a few times, just until it doesn't stick to the work surface.
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11
Do not overwork the dough; the surface will be floured, but the inside of the dough should remain on the wet side.
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12
Gently roll out the dough into a 3/4-inch thick round.
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13
Using a 2 1/2 inch fluted biscuit cutter, dipping it into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan.
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14
To get the most scones out of the dough, cut out the scones close together in concentric circles.
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15
Gather up the dough scraps, knead very lightly, and repeat to cut out more scones.
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16
Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
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17
Place the scones in the oven and immediately decrease heat to 400u00b0.
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18
Bake until golden brown, about 20 minutes.
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19
Cool on the pan for a few minutes, then serve warm or cool completely.
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20
Serve with jam.
