3 c. all-purpose flour
3/4 tsp. salt
1/4 scant c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cream of tartar
1/3 c. low-fat butter
1 1/3 c. low-fat buttermilk
1/3 c. currants

Mix together first 6 ingredients in food processor. But in butter on medium speed until mixture resembles cornmeal. Add butter milk and currants; blend on low speed only until moistened and currants are mixed into dough. Shape into ball and knead on lightly floured board, about 15 seconds.

Place on lightly oiled cookie sheet. Flatten dough with palm of hand into a circle about 7 inches in diameter and 1 1/2 inches thick. Cut a cross on top with sharp knife about 1/4 inch deep and 5 inches long to prevent cracking during baking. Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack. Makes one round loaf (20 slices).