Mix together the flour, baking soda, baking powder, salt and sugar. Add the butter and blend until the mixture resembles oatmeal. Add and stir in the oats and currants. Add the milk and stir until the dough forms into a ball. Knead the dough gently for 20 seconds. Roll the dough out on a lightly floured surface until it is ½ inch thick. With a round cookie cutter (any size you want) cut out as many scones as you can and place them on a non-stick cookie sheet. Form the scraps together into a ball and continue until all the dough is used. It may be necessary to flour the cutter to prevent it from sticking to the dough. Crack the egg into a small bowl and beat lightly. Brush scones with the egg mixture and bake in a 350 degree oven until they are lightly browned.