Ingredients:
3 cups flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter
3/4 cup currants or 3/4 cup raisins
1 eggs
1 teaspoon cream or 1 teaspoon milk
1 cup buttermilk
Directions:
Combine flour, sugar, baking powder, baking soda, and salt thoroughly.
Cut in butter to make fine crumbs.
Stir in currants.
In small bowl, beat egg lightly; remove 1 Tablespoon and combine with cream. Set aside.
Add buttermilk to remaining egg.
Add all at once to dry ingredients, stirring with a fork to make a soft, slightly sticky dough.
Gather into a ball and turn out onto a lightly floured surface.
Knead gently a few times until smooth.
Roll or pat to 1″ thickness.
Cut into 3.5″ or 2.5″ rounds. (Don’t twist!)
Place on ungreased baking sheet.
Brush tops with reserved egg mixture.
Bake in 425 degree Fahrenheit oven for about 15 minutes or until golden and baked through.
Serve fresh baked and warm if possible.
Servings: 12-16
Time preparation: 50 min.
Time total: 65 min.