From: Stephanie de Silva

	3 cups all-purpose flour
	3 tablespoons sugar
	1 teaspoon baking soda
	3/4 teaspoon salt
	9 tablespoons butter
	1 tablespoon caraway seed
	1/2 cup golden raisins (optional!)
	1/3 cup dried currants (optional!)
	1 cup buttermilk for dough
	1 1/2 tablespoons buttermilk for brushing

	In a large bowl, combine flour, sugar, soda and salt.  Cut in
	butter with a pastry blender or rub with fingers until fine
	crumbs form.  Mix in caraway, raisins and currants; add
	buttermilk for dough.  Stir until evenly moistened.

	Gather dough into a ball and knead about 16 turns on a lightly
	floured board.  Pat into a smooth ball, then into a falt 1 inch
	thick round. Place on a greased 12 by 15 inch baking sheet.

	Slash an X about 1/4 inch deep completely across each round;
	brush with remaining buttermilk.  Bake in a 375F oven until deep
	golden, 30 to 35 minutes.  Serve warm or cool.  Cut into wedges.

	Note: if you cannot obtain buttermilk, you can use a mixture of
	"natural" yogurt and home-made sour milk (add some drops of
	lemon juice to milk and leave it for 15 minutes).