Preheat the oven to 375º Fahrenheit.
Begin by whisking together the vinegar with the non-dairy milk in a separate bowl or cup to create a vegan buttermilk.
Next, gently toss the dried currants or raising in about 1 teaspoon of flour, so that they don't clump when baking.
In a medium mixing bowl, whisk or sift together both flours, baking soda, salt and sugar.
Using a pastry cutter or the tines of a fork, break the cold butter into the dry ingredients until well incorporated. Use hands if necessary.
Combine the dried and floured currants or raising with the dry ingredients.
Create a small well in the middle of the flour mixture and slowly pour the vegan buttermilk mixture into the well, stirring continuously.
Mix until the buttermilk is well incorporated and the dough becomes sticky and slightly wet.
Sprinkle flour over a clean surface, like a countertop.
Flip over the mixing bowl and let the wet dough fall onto the floured surface.
Knead the dough by folding it over itself about 5 times until it is no longer very sticky, adding more flour as needed.
If necessary, gently shape the kneaded dough into a round shape.
Place the dough on a parchment-lined sheet pan.
Use a bread lame or a very sharp knife to gently score and X shape on the top.
Place in the oven and bake at 375º Fahrenheit for about 35-40 minutes, until lightly golden.
Place on a cooling rack and cool for at least 15 minutes, until cool to the touch.
Slice and enjoy!