Preheat oven to 425 ºF (218 ºC). Grease a 10" or 12" cast iron skillet that's safe to place in the oven. You can alternatively use a cookie sheet, Dutch oven (without the lid).

In a large mixing bowl, stir together the dry ingredients (flour through salt)

Mix in the butter using a pastry cutter or your fingers until you have something that looks like coarse crumbs.

Stir in the raisins and then the egg and buttermilk.

Use a wooden spoon to mix it together and once it becomes difficult, flour your hands and use your hands to form a ball. It'll be a bit sticky but should still be able to form into a rough ball.

Transfer the ball to the greased cast iron skillet (the loaf will flatten quite a bit, so don't try to make the loaf 10" wide - it's more like 7" or 8" wide) and using a greased serrated knife, cut a 1 and 1/2" cross over the top of the ball.

If any little bits of dough are sticking up, pat them down so that they don't burn. If any raisins are really uncovered, cover them with a little dough. If they're totally exposed, they'll burn.

Bake for 45-50 minutes or until golden and the bottom sounds hollow when you tap it.

Remove to a wire rack to cool. Cool for about an hour and then cut into it.

Once it's totally cooled, wrap in plastic wrap and place in an airtight container.

You can slice pieces and freeze them in a Ziploc. It freezes perfectly