2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. butter
3/4 c. plus 2 tbsp. buttermilk
2 tbsp. sugar
1/2 tsp. salt
1/2 c. currants

In a bowl, combine sifted first 5 ingredients, then cut in butter with knives or pastry blender. Add buttermilk and mix into a soft dough; add currants. Knead the dough on a lightly floured board for 3 minutes or until smooth. Form dough into a 7-inch flat round and place in a lightly oiled cake tin. Cut across 1/2 inch deep in dough. Bake at 370 degrees for 40 minutes. Cool on wire rack.

Note: 1 1/2 teaspoons caraway seeds may be added when cutting in butter. Also, may brush top of loaf with melted butter and sprinkle with additional sugar.