Soda Bread Buns

• 3 tablespoons unsalted butter, chilled and cubed, more for greasing pan
• 155 grams all-purpose flour (1 1/4 cups), more as needed
• 95 grams whole wheat pastry flour (3/4 cup)
• 55 grams sugar (1/4 cup)
• 7 grams baking powder (1 1/2 teaspoons)
• 5 grams salt (1 teaspoon)
• 5 grams baking soda (3/4 teaspoon)
• 23 cup buttermilk, more for brushing
• 1 large egg
• 90 grams dried currants (about 2/3 cup)
• 8 grams caraway seeds (about 1 1/2 teaspoons)

1. Heat oven to 375 degrees.
2. Lightly grease a large rimmed baking sheet.
3. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
4. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
5. In a small bowl, whisk together buttermilk and egg.
6. Stir wet mixture into dry one until they just form a moist dough.
7. Stir in currants and caraway seeds.
8. Turn dough out onto a lightly floured surface.
9. Shape into a 7-inch round about 1-inch thick.
10. Cut into 8 wedges.
11. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
12. Using kitchen shears, snip a small x into the top of each bun.
13. (You can also use a knife.)
14. Brush tops with a little buttermilk, and dust lightly with flour.
15. Transfer baking sheet to oven.
16. Bake until buns are golden brown and firm, 20 to 25 minutes.
17. Cool 10 minutes before serving.

unsalted butter, flour, whole wheat pastry flour, sugar, baking powder, salt, baking soda, buttermilk, egg, currants, caraway seeds

Taken from cooking.nytimes.com/recipes/1014602 (may not work)