A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or coffee.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 round loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.

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  • Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.

  • Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Nutrition Facts

189 calories; protein 4.6g; carbohydrates 35.2g; fat 3.5g; cholesterol 8.9mg; sodium 308.4mg. Full Nutrition
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Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2011
So simple and yet so incredibly delicious! Perfect with Irish Breakfast Tea! This is definitely scone-like and great warm out of the oven with a bit of butter! Since I like things a bit sweeter I used 1/4 cup of sugar. I froze my butter and used a cheese grater to "grate" it in to the flour mixture. I also used raisins instead of currants. Buttermilk is great for baking as it always makes things very moist. I used a whole cup and had no trouble with kneading. I formed the dough into a 7 inch round and placed it onto a baking sheet lined with parchment paper. I did an egg wash over top and it baked up nice and brown. This is such a simple recipe that produces such great results. I think you could simplify it even more and just use 2 cups of self-rising flour along with the sugar butter buttermilk and raisins.... Read More
(122)

Most helpful critical review

Rating: 2 stars
09/02/2008
Mine came out flat. I didn't really liked it. Read More
(5)
77 Ratings
  • 5 star values: 55
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/14/2011
So simple and yet so incredibly delicious! Perfect with Irish Breakfast Tea! This is definitely scone-like and great warm out of the oven with a bit of butter! Since I like things a bit sweeter I used 1/4 cup of sugar. I froze my butter and used a cheese grater to "grate" it in to the flour mixture. I also used raisins instead of currants. Buttermilk is great for baking as it always makes things very moist. I used a whole cup and had no trouble with kneading. I formed the dough into a 7 inch round and placed it onto a baking sheet lined with parchment paper. I did an egg wash over top and it baked up nice and brown. This is such a simple recipe that produces such great results. I think you could simplify it even more and just use 2 cups of self-rising flour along with the sugar butter buttermilk and raisins.... Read More
(122)
Rating: 4 stars
12/14/2003
I've made it twice - love it a little more moist. I added the whole cup of buttermilk (maybe plus a little more), which makes a wet dough. Can't be kneaded. I just dumped it out onto the greased cookie sheet, shaped it into a 7" round, & baked it. Much better that way . . . moist & yummy. Read More
(79)
Rating: 4 stars
05/19/2003
If you soak the currants in rum for half an hour before you use them then drain and add to bread it really perks up the recipe. Read More
(72)
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Rating: 5 stars
03/18/2007
I made this as a last minute addition to our St. Patrick's Day meal. I pretty much followed the recipe. I didn't have any buttermilk on hand so I substituted skim milk with a tbsp of vinegar mixed in. I soaked the currants in some warm water before mixing them in. Also I carelessly dumped the whole cup of milk in rather than adding it until the dough was soft. It made for a wet sticky dough that I was unable to knead but I shaped it and place it in an oiled cake pan. The result was a lovely cakey loaf that my husband raved over. We served it with butter at dinner and then we had it for breakfast this morning with butter and jam. Delicious and easy (not to mention forgiving). This recipe is a definite keeper. Read More
(39)
Rating: 5 stars
03/13/2011
This turned out great so nice and moist! I had to sub raisins for the currants as that was what I had in the house. I did put the full amount of buttermilk in and soaked the raisins in hot water first. The dough was very wet but held its shape when I put it on the baking sheet (did not grease the sheet I lined it with parchment paper instead.) Read More
(36)
Rating: 5 stars
07/22/2003
Whoa... my new favourite snack and breakfast bread. Read More
(27)
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Rating: 5 stars
02/11/2007
I was looking for a lower fat scone recipe that didn't use so much butter. These were very good. I followed the recipe except I used oil instead of butter but the dough was very sticky and couldn't be kneeded so I just mixed with a spoon and put it right onto the greased cookie sheet...didn't have any currants so I used dried cranberries. Next time might try adding grated orange peel. Thanks for this wonderful recipe! Read More
(26)
Rating: 5 stars
04/14/2003
The grandkids love making this bread it is quick and they love to knead it Read More
(22)
Rating: 5 stars
03/17/2003
This is a very traditional bread also great when served along side Irish Stew or Corned Beef and Cabbage too. Read More
(16)
Rating: 2 stars
09/02/2008
Mine came out flat. I didn't really liked it. Read More
(5)
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