Preheat your oven to 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp of butter to prevent sticking and add flavor.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda until well combined.

Cut the cold butter into small cubes. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.

Stir in the raisins, ensuring you break up any clumps so they are evenly distributed.

Make a well in the center of the flour mixture. In a separate measuring cup, whisk the cold buttermilk and egg together.

Pour the liquid into the well. Use a wooden spoon to mix just until the dough starts to come together and is lightly moistened.

Transfer the shaggy dough to a floured surface. With floured hands, gently shape it into a round loaf. Do not over-knead.

Place the loaf into the prepared skillet. Use a sharp knife to score a deep ‘X’ into the top of the dough.

Bake for 50-55 minutes. The bread is done when the top is golden and it sounds hollow when tapped.

Cool on a wire rack before slicing. Enjoy fresh with salted butter!