irish soda bread

I thoroughly enjoy making things I've never made before. Take this bread for example. It was so fun to make! It reminds me of a delicious scone. It would be even more yummy with some honey butter spread on each slice.

irish soda bread (cookbook: Barefoot Contessa at Home, Ina Garten)
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants (I had to use craisins because my local grocer doesn't carry them!)

Preheat the oven to 375. Line a sheet pan with parchment paper.
Combinet he flour, sugar, baking soda, and salt in the bowl. With an electric mixer fitted with paddle attachment. Add the butter and mix on low speed until the butter is mixed into the dough. With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed slowly add the buttermilk mixture to the flour mixture. Combinet he currants iwth 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.