Reviewed: Oct. 5, 2009

Great recipe! Just keep in mind how your oven works specifically, because cooking it too fast too hot will make the outside very hard.

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Edani

Cooking Level: Intermediate

Living In: Rome, Georgia, USA

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Reviewed: Jun. 8, 2009

I added the full cup of buttermilk as well and shaped the sticky dough on the cookie sheet. I also used raisins instead of currants. It turned out great. Thanks for the recipe!

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kvmdragon

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

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Reviewed: May 6, 2009

just like da's,great tasting and easy

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christinasbakery

Cooking Level: Professional

Living In: Auburn, Maine, USA

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Reviewed: Mar. 23, 2009

Yummy all around. I used raisins instead of currants as i did not have any on hand.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Mar. 19, 2009

Very good. Added extra current, and family ate it up to the last crumb!

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RREIF

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Reviewed: Mar. 19, 2009

Made this for St Patricks Day dinner. Oh my gosh it was wonderful. Took the advise of others in review. Used a little more of the buttermilk so the dough was "wet" and didn't need to be kneaded. Baked on parchment in jellyroll pan. Would make this one again and again. Used yellow rasins that were chopped up. Baked at the same time I was glazing the corned beef that was cooked in the crock pot earlier in day What an easy dinner.

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MEGJ

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Reviewed: Mar. 9, 2009

Absolutely delicious. My husband and kids all love it as a snack or for breakfast. As if that wasn't reason enough to love this recipe, it's super easy. I make it a few times a week now, and it disappears quickly.

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eri0923

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Reviewed: Jan. 13, 2009

Wonderful and very forgiving. I didn't have currants or raisins so I left them out and the bread was wonderful. Kind of reminded me of buttermilk biscuits. I used the whole cup of buttermilk and kneaded the dough then put it in an 8inch cake pan since that's the only one I had. My husband even enjoyed it! Great bread for mealtimes or a snack with some jelly on it! Thanks for the great recipe!

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crazyhorse98

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 5, 2008

I made this for breakfast to surprise my family. It came out looking really good. I didn't have raisons. I thought I had dried cranberry's, but didn't. So I chopped up some dried apricots. REALLY GOOD! I also put in a little cinnamon for flavor. And like other people suggested, use all the milk! We ate this slathered with jam. Yummy!

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BakingCowgirl

Cooking Level: Expert

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Reviewed: Sep. 2, 2008

Mine came out flat. I didn't really liked it.

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Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: Aug. 23, 2008

This was wonderful! I've been looking for a good breakfast bread recipe that doesn't include tons of sugar, and this was not only a snap to make, but tasted delicious. I didn't have currants, so I used raisins soaked overnight in rum, and because we don't drink milk, I soured a cup of plain almond milk with a tablespoon of lemon juice to sub for the buttermilk. It made the crust a little chewy, but otherwise worked just fine. The bread was light, fluffy, and made the house smell amazing. Thanks for the awesome recipe!

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: May 11, 2008

Easy, quick, and delicious, with or without the currents! Good with butter, cheese, or jelly. Don't worry about kneading if the dough is too wet for it – it will be fine.

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Éowyn

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Reviewed: Mar. 25, 2008

This came out exceptionally well.. I used blue berries dried instead of currants.. good with butter (when I say butter I mean good butter)

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PIXIE2

Cooking Level: Intermediate

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Mar. 16, 2008

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)

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 8, 2007

Delicious! The dough is very wet and hard to knead, so I followed another reviewer's tip and just shaped it onto a greased cake pan. I also didn't have currants, so I used half dried cranberries and half sunflower seeds. The crust is nice and crispy and the inside is soft and moist. Thank you for this recipe!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 30, 2007

Really good. I skipped the currents and it was still great. A simple and fast recipe.

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LisaB

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: Issaquah, Washington, USA

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Reviewed: Mar. 20, 2007

Really enjoyed this. Like a scone bread. Stayed moist and tasty even the next day. Can't say if it lasts longer because we ate it all before then.

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littlelambie

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Reviewed: Mar. 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.

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Amanda123

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Reviewed: Mar. 14, 2007

Amazing! I made one loaf, they ate it all in one day, had to make another. I've tried it with raisins, plain, it's all good!

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Emma

Cooking Level: Professional

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Reviewed: Feb. 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!

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