Sift together the flour, baking powder, salt, sugar, and spices. Cut in the shortening and add the currants. Add the milk to the beaten egg, then add to the flour mixture until all is moistened. Turn the dough out on a lightly floured board and knead gently for 30 seconds. Roll the dough out about ¾ inch thick and cut with a biscuit cutter. Place the scone rounds in a lightly greased pan or on a baking sheet. Brush them with milk and bake in a 425 degrees F oven for 15 minutes. After baking, mark a cross on the top of each bun with confectioners’ sugar icing.