Using pastry blender, cut in butter until it is in pea-sized lumps.

Stir in the currants or raisins.

Mix together 1/2 cup milk and sour cream.

Pour all at once into the dry ingredients and stir gently until well blended. Do not overwork the dough.

With floured hands, pat dough into 2 to 3 inch rounds (as the dough is very sticky, you may also drop dough onto greased baking sheet or stone). Flatten slightly.