Ingredients :
- 3 c. all-purpose flour
- 1 T. brown sugar
- 2 T. granulated sugar
- 1 T. baking powder
- 1 t. baking soda
- 1/2 t. kosher salt
- 4 T. very cold butter, cut into pats
- 1 c. buttermilk, divided
- 2 eggs, divided
- 1/2 c. raisins or dried currants
- 1 t. caraway seeds (optional)
- cinnamon-sugar mixture (optional)
Method :
- Preheat oven to 375°F.
- Sift together dry (first six) ingredients.
- Cut butter into flour mixture using a pastry cutter or fork.
- Beat together 3/4 c. buttermilk and 1 egg.
- Add wet to dry along with raisins and seeds. Combine with stiff spoon.
- With clean hands, knead mildly and form dough into a ball. DO NOT over-knead!
- Press ball into lightly-greased cast-iron pan, round cake pan, or pie plate.
- Using a floured serrated knife, cut a cross (+) into top of loaf.
- Beat together 2nd egg and the remaining 1/4 c. buttermilk. Brush over top and sides of loaf.
- Sprinkle very lightly with cinnamon sugar.
- Bake 40 minutes or until cake pick comes out clean.
- Remove to cooling rack.
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