2 cups flour
1 ½ tsp double acting baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar
¼ cup chilled butter
1 egg, beaten
2/3 cup buttermilk
½ -1 cup raisins
2tsp caraway seeds
Preheat the oven to 375°.
In a medium/large bowl combine the flour, baking powder, baking soda, salt, sugar and chilled butter, with a fork or pastry blender, until the mixture has a consistency of coarse cornmeal.
Stir in the raisins and the caraway seeds and set aside.
In a small bowl mix together the beaten egg and the buttermilk. Add to the dry ingredients and mix well. Turn the dough onto a floured surface and knead briefly. Place in a foil loaf pan and press down slightly. With a sharp knife cut a bold cross in the top of the dough, so the bread will not crack during baking.
Brush the top of the dough with buttermilk and bake for 35-40 minutes or until a knife inserted in the center comes out clean.