Set egg out to come to room temp if you haven't already.
Preheat oven to 350℉ with the oven rack in the middle position.
With ½ tbsp butter, coat the bottom and sides of an 8" round cake pan. Line the bottom with a circle of parchment paper.
Melt 1 tbsp of butter and let cool.
In a large bowl, whisk the flour, salt, baking powder, baking soda and sugar together. Add the currants and toss well to coat.
In another large bowl, combine the melted butter, buttermilk and egg. Whisk until well combined. Add wet ingredients to the dry ingredients, along with the caraway seeds, and then fold with a rubber spatula until just combined. Do not over mix.
Transfer the batter to the prepared pan and smooth the top gently with spatula. Dot the top with the remaining tablespoon of butter.
Place the pan in the oven and bake until the bread is puffed and golden brown, about 40 minutes. Cool in the pan, then cut into wedges and serve warm or transfer the bread to a wire rack to continue cooling.