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From: Stepanie de Silva
3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
9 tablespoons butter
1 tablespoon caraway seed
1/2 cup golden raisins
1/3 cup dried currants
1 cup buttermilk for dough
1 1/2 tablespoons buttermilk for brushing
In a large bowl, combine flour, sugar, soda and salt. Cut in butter with a pastry blender or rub tih fingers until fine crumbs form. Mix in caraway, raisins and currants; add buttermilk for dough. Stir until evenly moistened.
Gather dough into a ball and knead about 16 turns on a lightly floured board. Pat into a smooth ball, then into a falt 1 inch thick round. Place on a greased 12 by 15 inch baking sheet.
Slash an X about 1/4 inch deep completely across each round; brush with remaining buttermilk. Bake in a 375F oven until deep golden, 30 to 35 minutes. Serve warm or cool. Cut into wedges.