Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
In a small bowl, lightly beat the buttermilk and egg together using a fork or hand whisk. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. The dough will be sticky but shouldn't be wet. If it's too wet to handle, add more flour, 1 tablespoon at a time.
Dump the dough onto a well-floured surface. Making sure your hands are clean, knead lightly a few times into a round loaf. Don't be afraid to add more flour as needed. The dough should not be wet or really sticky at this point.
Place the loaf on the prepared sheet pan and cut a deep cross into the top with a sharp knife.
Bake for to 50 - 60 minutes or until the top is golden and when tapping underneath it has a hollow sound.
Cool on a baking rack. Serve warm or at room temperature with lots of butter!