Preheat the oven to 400˚F. Line two baking trays with silicone or parchment paper. Set aside.
Combine the flour, baking powder, salt and sugar in a large bowl. Add the butter and rub together until you have a coarse, breadcrumb-like mixture.
Mix together the egg and half of the milk. Using a fork, stir into the dry ingredients until the mixture starts to form a dough. Add half of the remaining milk and the redcurrants. Stir gently so as to create a dough without breaking most of the redcurrants. Add more milk if needed to form a sticky dough.
Turn the dough out onto a floured surface and using your hands, pat it until it is about 3/4-inch or 2 cm thickness. Using a small fluted round cutter (1 1/2 -inch or 4cm in diameter), cut out scones from the dough and place on the prepared baking trays. Bring the dough scraps together and continue until you have used all the dough. You should have about 20 scones. Brush the tops with the remaining milk and bake in the oven for 8 to 10 minutes or until golden on top and bottom and cooked through.
Transfer to a wire rack to cool. Store in an airtight container. Delicious served with butter, lemon curd or the jam of your choosing.
The key to a nice flaky scone is to not overwork the dough. Once it comes together, you are done. I find it also helps to just use your hands instead of rolling pins so the dough gets worked less.
I have made mini scones but feel free to use a large cutter for nice big scones.