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Ingredients
- 2 sticks plus 2T butter
- 5 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/4 cup bakibg powder
- 1 1/2 cups buttermilk (or add few drops of lemon juice and let stand in regular milk)
- 1/2 cup yogurt (unflavored)
- 2 1/2 T caraway seeds (optional)
- 1 1/4 cups currants (optional)
- 1 large egg yolk, beaten (I don't always use this. You can use milk also)
Details
Preparation
Step 1
Preheat the oven 350 degrees. Cut the butter into little pieces and put in bowl. Add the flour, sugar, and baking powder. Using a pastry blender, cut butter into the dry ingredients (you can also use a sood processor with the steel blade) until they have the texture of coarse cornmeal.
Mix the sour milk and yogurt together and add to the flour mixture, stirring it in quickly but gently with a fork. Turn the sligtly sticky dough out onto a floured board, pour the caraway seed and currants on top, and quickly knead them in working the dough as little as possible.
Divide the dough into 4 equal parts. Pat each part into a circle 1 inch thick, then cut each circle into 8 pie shaped pieces. Put the pieces on a lightly floured baking sheet and brush the tops with the beaten egg yolk. Bake approximately 15 minutes or until golden brown and cooked through.
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