This is the scone-like version with rasins and caraway seeds. See a wholemeal version here.
Makes one 1# loaf (8-inches in diameter)
- 2 cups flour
- 1 T plus 1 ½ t sugar (or 1.5 T)
- 1 ½ t baking powder
- ½ t salt
- scant ½ t baking soda
- 3 T butter
- 1 egg
- ¾ cup buttermilk
- 1 ½ t caraway seeds
- ¾ cup raisins
Preheat oven to 300°
Spray a 8 or 9-inch pie dish with canola spray and reserve.
In a Cuisinart (or bowl of stand mixer) combine dry ingredients and pulse to combine.
Add butter and process or mix until completely incorporated.
Crack egg into a separate large mixing bowl and whisk.
Add buttermilk and whisk to combine.
Add caraway seeds and raisins and stir to combine.
Pour dry ingredients over liquids. Using a large spoon or stiff spatula, combine with a few strokes until it just comes together into a ball.
Turn dough into prepared pie dish and bake for one hour.