Combine flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
Place dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.
Bake 1 hour or until golden brown. Remove bread from baking sheet to wire rack; cool completely before cutting into wedges.
Store any leftover bread in resealable plastic bag at room temperature up to 24 hours. Or for longer storage, wrap bread tightly and freeze up to 2 months; thaw at room temperature before serving.
Add 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.
Substitute raisins for the currants.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.