cold unsalted butter, 1/2" thick dice
cold buttermilk, shaken
grated orange peel zest
1Preheat oven to 375. Line a sheet pan with parchment paper.
2Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
3With a fork, lightly beat the buttermilk, egg, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture into the flour mixture.
4Combine the currants with 1 Tbls flour and mix into the dough. It will be wet.
5Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on a prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
6Bake for 45 to 55 minutes, or until a cake tester comes out clean.
NOTE: When you tap the loaf, it will have a hollow sound.
7Cool on a baking rack.
Serve warm or at room temperature.