A traditional Irish-inspired round quick bread made with buttermilk and currants or raisins.
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter
1 1/4 cups buttermilk*
1/2 cup currants or raisins
Heat oven to 375°F. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto greased baking sheet. Pat into 6-inch circle.
Cut 1/2-inch deep “X” in top of dough with sharp knife. Bake for 30 to 35 minutes or until golden brown. Serve warm.
*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 10 minutes.