1/4 cup sugar
3 teaspooons baking powder
1/4 cup butter, softened
1-1/3 cup buttermilk
Zest of 1 orange and 1 lemon
1 teaspoon baking soda
1 whole egg
1 egg, separated
1 cup raisins
1/2 cup currants
2 tablespoons caraway seeds
Pre-heat oven to 400 degrees. Soak currants for 3 minutes in tap water and drain well. Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside.
In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35 to 45 minutes or until nicely browned. Remove immediately from pan when finished baking.