Preheat oven to 350 degrees and line a baking sheet with parchment paper or lightly spray with non-stick spray.

In a large mixing bowl, sift together the flour, salt, sugar, baking soda, baking powder, and cream of tartar.

Blend in the butter (or shortening) with a pastry blender with a pastry blender until it resembles course corn meal.

Add the buttermilk and stir until mixed. Stir in the currants and caraway seeds.

Shape into a ball and place on the prepared baking sheet. With the palm of your hand, flatten the dough into a circle (about 7 inches x 2 inches thick leaving it slightly domed in the center). Cut a cross in the top.

Bake at 350 degrees for 45-50 min. Cool on a wire rack, serve warm or room temperature. Store in an airtight container up to 2 days. Can be frozen.