*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 5 minutes.
Bring medium pot of water to a boil. Prepare ice bath; set aside. Blanch parsley and chives in boiling water 10 seconds or just until wilted. Strain herbs; shock in ice bath.
Remove cooled herbs from ice bath; transfer to high-powered blender. Add 1/2 cup cold water. Blend on High until smooth.
Squeeze as much water as possible from puree using clean kitchen towel or several paper towels. You should have about 1/4 cup thick, bright green herb paste.
Place herb paste and 1 cup butter into mixing bowl fitted with paddle attachment. Gently beat until well mixed and uniformly green. Set aside until service.
Combine all bread ingredients except butter, buttermilk and currants in bowl; cut in 1/3 cup cold butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto parchment-lined baking sheet. Pat into 6-inch circle. Cut 1/2 inch deep “X” in top of dough with sharp knife.
Bake in 375°F oven 30-35 minutes or until golden brown. Serve warm with Green Herb Butter.