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Preheat oven to 425 degrees, and lightly grease a baking sheet. (You can just rub it with the butter paper.)
Cut butter into flour with a pastry blender. (That's one of those little things that looks like a chopper, but has four blades.) You can also do it with two crossed knives. When done, the butter and flour should look like small crumbs.
Add in sugar, baking powder, and salt, and stir well.
Put currants (or raisins, if you prefer) into a well in the middle, and pour some of the milk in. Stir around with a knife till you get just shy of a gooey consistency. (That is, it should hang together, but if it gets very sticky, you've put in a bit too much milk. You could add a bit more flour if you've gone in with less flour to begin with. But better to bake them sticky than add more than a total of three cups. The stickiness is just a problem for shaping them, since it sticks too much to your fingers.)
Shape into small lumps spaced evenly on the baking sheet. Depending on how big you make them, this amount should produce 12 - 14 scones. You probably need to wash your hands part way through to get the sticky dough off. As it accumulates, the rest gets harder to handle.
Check at ten minutes to see if the tops are browned. If not, leave another minute or two.
Serve with jam, and if you're feeling piggy, with Devonshire cream (whipped cream works too, from one of those aerosol cans, so you can just put a spot of it on).
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