Ingredients

• 2 3/4 cups Whole Wheat Pastry Flour
• 1/4 cup Cane Sugar
• 1 Tbsp Baking Powder
• 1/2 tsp Salt
• 1 cup Butter cold, cubed
• 1 cup Currants
• 2 Eggs whisked
• 1/2 cup Buttermilk

Instructions

1. Preheat oven to 425°F; line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add the currants and toss to combine.
3. Make a well in the center of the flour mixture and add the whisked eggs and buttermilk. Stir gently until a shaggy yet cohesive dough is formed. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch circle about 1-inch thick.
4. Transfer the dough to the prepared baking sheet and cut into eight pieces as if slicing a pie, leaving the pieces in place. Bake until golden-brown, about 25 minutes. Serve hot.