1/2 lb. plus 2 tbsp. butter
5 1/2 c. flour
3/4 c. sugar
1/4 c. baking powder
1 1/2 c. sour milk
1/2 c. yogurt
2 1/2 tbsp. caraway seeds
1 1/4 c. currants
1 lg. egg yolk, beaten

Regular milk combined with a few drops of lemon juice can be substituted for sour milk, or use buttermilk or reconstituted buttermilk powder.

Cut butter into small pieces. Rub in flour, sugar and baking powder. Using a pastry blender (or 2 knives) cut the butter into the dry ingredients until the mixture has the texture of coarse cornmeal.

Stir together the sour or buttermilk and yogurt; add to the flour mixture, stirring in quickly but gently.

Turn the slightly sticky dough out onto a floured board, pour caraway and currants over the top and briefly knead them in, working the dough as little as possible to avoid gluten development.