Irish Soda Bread

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles coarse crumbs.

In a separate bowl, whisk the buttermilk and egg, then stir in the raisins if using.

Make a well in the dry ingredients, pour in the wet mixture, and stir just until a shaggy dough forms; it will look rough and slightly sticky. Overmixing makes the bread dense.

Turn out onto a lightly floured surface and gently knead 3 or 4 times just to bring it together, then shape into a round 6-inch dome on the prepared sheet.

Using a sharp knife, cut a deep X across the top about 1 inch deep, which helps the bread bake through and is said to let the fairies out.

Bake 40 to 45 minutes until golden brown and hollow-sounding when tapped on the bottom; internal temperature should reach about 200°F. Cool on a rack at least 20 minutes before slicing.