This is an Irish current loaf which is delicious either as breakfast or as an afternoon snack with a cup of tea.
love this recipe, it has been my breakfast all week. - 19 Jul 2010
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.... - 11 Mar 2011 (Review from Allrecipes USA and Canada)
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. - 15 Mar 2001 (Review from Allrecipes USA and Canada)