Ingredients

3 cups flour – sift before measuring

1/4 cup sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

1/2 stick (1/4 cup) butter

1 cup raisins

1 teaspoon caraway seeds (optional) (I use anise seeds because I couldn’t find caraway seeds, and increase the amount to 1 1/2 teaspoons)

1 cup + 1/2 cup buttermilk

Preparation

  1. Preheat over to 350 degrees
  2. Sift flour, sugar, baking soda, salt, baking powder, and cream of tartar together in a bowl.
  3. Cut in butter
  4. Add raisins and caraway seeds. Stir together (I add the raisins a few tablespoons at a time, stirring to cover them in flour so they don’t all stick together in the same spot)
  5. Mix in 1 cup buttermilk. Add up to 1/2 cup more a little at a time until moist enough (the last couple times I’ve had to add ~1/4 cup)
  6. Knead gently in the bowl (it’ll look a little crumbly, but should hold together in a ball)
  7. Bake for 40-45 minutes (I use an ungreased cookie sheet and it’s come out fine every time)