In a medium sized mixing bowl, combine the flour, baking powder, sugar, and salt, and whisk to combine.

Cut in the cold butter, and then using your fingers (or a pastry cutter), blend in with the flour until the butter resembles small flakes, about the size of a pea (or a little larger). Add the dried currants.

In a small mixing bowl, separate part of the egg white from one egg (just the thin part of the white), and set it aside.

Beat the remaining egg and white with your second whole egg. Add the milk.

Pour the egg/milk mixture into the flour and currant mixture. Using a fork, stir to bring together into a shaggy dough, and then knead with your hands a couple of times just until all of the dry ingredients are incorporated and you have a rough dough (do not over-mix).

Press the dough onto a lightly floured work surface into an 8" disc. Cut out round shapes with a round biscuit cutter, and set aside. Firmly press the scraps together, and cut out more rounds. Press the remaining scraps into a round shape, or if it's a lot of dough (depends on the size of your cutter), shape into rounds with your hands so as not to overwork the dough.

Preheat the oven to 400 degrees F.

Arrange the scones on a parchment lined cookie sheet and brush with egg white. Sprinkle generously with coarse sugar.

Bake for 15-20 minutes or until golden brown and puffy. Cool on a wire rack.

These scones are best served on the day they are made.