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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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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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Chiister

	Cooking Level: Expert Home Town: Fort Mcmurray, 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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Love To Cook


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Reviewed: Oct. 8, 2006

My grandma used to make something very similar to this and this recipe really took me back. It turned out wonderfully! I am sure I will be making it many, many times. Thank you

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oldcook


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Reviewed: Dec. 13, 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.

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SUSAN BONHAM


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Reviewed: Jul. 22, 2003

Whoa... my new favourite snack and breakfast bread.

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YELLOWLAUGHTER


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Reviewed: May 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.

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SDAUGH


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Reviewed: Apr. 14, 2003

The grandkids love making this bread it is quick and they love to knead it

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NORTHCOUNTRYUSA


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Reviewed: Apr. 14, 2003

I do not believe that this is a recipe childen would choose overall

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BREN58


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Reviewed: Mar. 17, 2003

This is a very traditional bread ~ also great when served along side Irish Stew or Corned Beef and Cabbage too.

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DEBORAHARV614

	Cooking Level: Expert Home Town: Corry, Pennsylvania, USA Living In: Kalamazoo, Michigan, USA
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