1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon and 1-1/2 teaspoons white sugar
1/4 cup butter, cut into pieces
1/2 cup raisins
1/4 cup currants
1 teaspoon caraway seed (optional)
1/4 cup and 2 tablespoons milk
1 tablespoon and 1-1/2 teaspoons apple cider vinegar
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.