| 3 1/2 cups/875 ml | all-purpose flour | |
| 3 tbsp/50 ml | granulated sugar | |
| 3/4 cup/175 ml | raisins (optional) | |
| 1 tbsp/15 ml | caraway seeds (optional) | |
| 1 tbsp/15 ml | baking powder | |
| 1 tsp/5 ml | baking soda | |
| 1/2 tsp/2 ml | salt | |
| 1 1/2 cups/375 ml | buttermilk | |
| 3 tbsp/50 ml | melted butter | |
| 1 | egg |
- In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt.
- In a separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened.
- Turn out dough onto lightly floured surface; knead lightly just until dough holds together.
- Place on greased baking sheet; flatten into 9 inch (23 cm) round.
- With sharp knife, score top into eights.
- Bake in 375 F (190 C) oven for 45 to 50 minutes or until cake tester or toothpick inserted in centre comes out clean.
- Let pan cool on rack for 5 minutes before serving.
Makes 8 servings.