1. Preheat oven to 350°F. Grease 2 baking sheets; set aside.
2. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants. Beat buttermilk and egg in medium bowl until well blended. Add buttermilk mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.
3. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Shape dough into 8 (3-1/2-inch) rounds; place on prepared baking sheets. Score top of each round with tip of sharp knife, making an "X" about 1 inch long and 1/4 inch deep.
4. Bake 25 to 28 minutes or until toothpick inserted into centers comes out clean. Immediately remove from baking sheets; cool on wire racks.*
*For a sweet crust, combine 1 tablespoon sugar and 1 tablespoon water in small bowl; brush over hot bread.
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