1. Lightly flour a large baking sheet, set it aside.

2. Whisk: Mix 3 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.

3. Rub: Add 6 tablespoons chilled, cut unsalted butter and rub it in with your fingertips until the mixture resembles small peas.

4. Coat: Stir in 1/3 cup dried currants to coat them evenly in the flour mixture.

5. Combine: Beat 1 large egg until blended, then mix it into the bowl along with enough of the 3/4 cup plus 3 tablespoons buttermilk to form a soft dough.

6. Shape: Turn the dough out onto a floured surface and gently pat it into a 3/4-inch-thick round.

7. Cut: Cut out rounds using a 2 1/2-inch round cookie cutter and transfer them to the prepared baking sheet.

8. Reform: Gather the dough scraps, press them together, pat out to a 3/4-inch-thick round, and cut out additional rounds until all dough is used.

9. Brush: Brush the tops of the scones lightly with 1 tablespoon milk.

10. Bake: Bake in the preheated 425°F oven until the scones are golden brown and cooked through, about 18 to 20 minutes.

11. Shelf Life: Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze baked scones for up to 2 months.

12. Dig In: Pull apart a warm, flaky scone and pile on the butter and jam.