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Cornish Splits

3/4 lb. (3 cups) flour 1/2 lb. (I cup) butter or clarified drippings I teaspoonful salt Buttermilk or water 1/2 pint (I cup) cleaned currants I tablespoonful sugar Rub the butter into the flour, add the sugar, salt and currants and moisten with sufficient buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.