Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until thoroughly combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
- Toss the raisins in the flour-butter mixture to coat them.
- In a separate bowl or jug, whisk the buttermilk and egg together until smooth.
- Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
- Using a wooden spoon or fork, stir from the center outward just until a shaggy, sticky dough forms and no dry flour remains. Do not overmix.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead it 3-4 times just to bring it into a cohesive ball.
- Place the ball on the prepared baking sheet. Pat it gently into a 7-inch round.
- Using a sharp, floured knife, cut a deep 'X' into the top of the dough, about 1/2-inch deep, almost to the edges.
- Bake for 45-55 minutes, until the loaf is deeply golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C).
- Transfer the loaf to a wire rack and let it cool completely, for at least 30 minutes, before slicing.
Notes
Handle the dough as little as possible to ensure a tender crumb. The deep 'X' score is functional, helping the center bake evenly. For best texture, allow the bread to cool completely before slicing. Store wrapped at room temperature for 2-3 days or freeze for longer storage. Variations: Add 1-2 tbsp caraway seeds and orange zest; make a savory version with 1 cup shredded cheddar and 2 tbsp herbs (omit sugar/raisins); or add mixed seeds for a brown bread twist. No buttermilk? Make a substitute by adding 1 tbsp vinegar or lemon juice to a measuring cup, then adding enough milk to reach 1 3/4 cups. Let sit 5 minutes.