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Place rack second from top and preheat oven to 500°
Place the first 4 ingredients into a food processor with chopping blade and pulse 5 times
Place butter into food processor and pulse 20 times, until butter is fully incorporated and you have a fine sandy mixture (but will hold together when squeezed between fingers)
Place flour mixture into a medium sized bowl
Place currants/raisins/mini chocolate chips into flour mixture and mix to coat
Beat eggs in a small bowl and add milk
Remove 2 Tbsp of milk/egg mixture and set aside
Pour remaining liquid into dry ingredients
Mix with wooden spoon until no dry flour is left in the bowl
Pour dough onto lightly floured surface
Knead dough 25-30 times (adding a little more flour if needed)
Roll out dough to 9" round approximately 1" thick
Using a floured 2 ½" cutter, cut out 8 scones and place on ungreased cookie sheet
Re-roll dough and cut out an additional 4 scones and place on baking sheet
Brush scones with milk/egg mixture
Turn oven down to 425°
Bake scone 10-12 minutes until lightly browned on top