1 c. whole wheat flour
1 c. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. butter
1 c. buttermilk or sour milk
1/2 c. dried currants or raisins

In bowl, combine dry ingredients. Cut butter into flour mixture with pastry blender. Add buttermilk and mix thoroughly into soft dough. Add currants. Knead dough on lightly floured surface about 3 minutes or until smooth.

Form dough into 7-inch flat round and place in lightly greased cake pan or pie pan. Cut a cross about 1/2 inch deep in center of round. Bake at 375 degrees for 40 minutes. Cool on rack; wrap airtight to store.