Preheat oven 450°F if using Dutch oven or 400°F if using a baking sheet.

In a bowl, whisk together flour, sugar, baking soda and salt.

Cut in butter using fingers, fork or pastry cutter until it resembles coarse meal. Add in the currants or raisins and mix to coat and distribute.

Use a fork to lightly beat the eggs with the buttermilk together in the measuring cup.

Make a well in the center of the flour mixture and slowly pour in the buttermilk while using a fork or spatula to mix in the flour.

Sprinkle counter or board with the ¼ cup of dusting flour.

Transfer dough onto counter or board and gather together to form round loaf. Dough will be sticky but the additional flour should be enough to form dough into a round loaf. You don’t have to knead the dough, rather gather it together to form a round. You may not need all of the flour and that’s okay.

Cut an X across the top with a sharp knife or your scraper. Be careful not to cut too deep.

Place onto a piece of parchment and transfer into a 4.5 quart Dutch oven and cover. You could also use a 5.5 quart Dutch oven if that's what you have and just check after 40 minutes. If using a baking sheet, just transfer onto baking sheet.

Make sure your oven is preheated to 450°F. Bake covered for 20 minutes then remove cover and bake for another 20 - 25 minutes until the loaf is golden brown.

Make sure your oven is preheated to 400°F. Bake for 35 - 40 minutes. Allow bread to cool before slicing. Serve warm or at room temperature slathered with sweet cream butter. Enjoy.