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In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
Work in the butter until the mixture is fairly evenly crumbly; a few larger pieces of butter can remain.
Mix in the currants.
Add the milk/egg mixture, mixing until everything is moistened.
Turn the sticky dough out onto a well-floured work surface, and divide it in half.
Shape each half into a thick, 4" to 5" disc.
Cover one of the discs with plastic, and refrigerate. Leave the other on the floured work surface.
Roll the soft dough into a 9 ½" circle; it should be about ¼" thick.
Using a 2 ½" to 3 ½" biscuit or other round cutter, cut the dough into circles.
Gather and re-roll the scraps, cutting until you've used all the dough.
Heat an ungreased skillet over low-medium heat; an electric frying pan or skillet, set at 325°F, works well here.
Dry-fry the cakes (no grease) for about 2 ½ minutes on each side, until they're golden brown and cooked all the way through.
Transfer the cakes to a rack to cool.
Repeat with the refrigerated dough. Cut the circles, then let them warm at room temperature for about 10 minutes before dry-frying.
Dust the finished cakes with cinnamon sugar or superfine (castor) sugar; or split them, butter, and spread with jam.