Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the egg, whole milk, and vanilla extract to the creamed mixture, beating until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, cinnamon, and ground cloves.

Gradually fold the dry ingredients into the wet mixture until just combined; the dough should be soft and slightly sticky.

Gently fold in the currants or raisins ensuring they are evenly distributed throughout the batter.

Drop scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart, and lightly flatten each dollop.

Bake for 12-15 minutes or until edges are light golden brown; monitor closely as they bake quickly.

Allow the tea cakes to cool on the baking sheet before transferring to a wire rack, then dust lightly with powdered sugar.