1-First, preheat your oven to 400°F (200°C) and prepare your baking vessel, such as a parchment-lined baking sheet or a seasoned cast iron skillet, to set the stage for even baking.

2-In a bowl, whisk together the buttermilk and egg if you’re using it, creating a wet mixture that’s essential for the bread’s moisture and rise.

3-In a large bowl, whisk the flour, sugar, baking soda, and salt until well combined, then cut in the cold, cubed butter until you get pea-sized crumbs for that flaky texture.

4-Stir in the raisins if you want that extra sweetness, then gently fold the wet ingredients into the dry ones until the dough is stiff but not overmixed remember, less stirring keeps it tender.

5-Turn the dough onto a floured surface, shape it into a rough ball with minimal kneading (about 30 seconds), and add more flour if it’s sticky to make handling easier.

6-Transfer the dough to your prepared baking vessel and score the top deeply with an ‘X’ about 1/2 inch deep to help it bake evenly.

7-Bake for 45 to 55 minutes until it’s deep golden brown and reaches an internal temperature of 195°F (90°C); tent with foil if it browns too fast for perfect results every time.

8-Let it cool in the pan for 10 minutes, then move to a wire rack before serving warm or at room temperature.