3/4 c. seedless raisins
2 c. all-purpose flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/3 c. butter
1 tsp. caraway seed
1 egg
1 c. buttermilk or sour milk

Rinse and drain raisins. Sift flour, baking powder, soda and salt. Cut in butter with pastry blender until mix resembles coarse cornmeal. Stir in raisins and caraway seeds.

Beat egg slightly and add to sour milk. Make a well in center of flour mix and add the liquid all at once. Stir with fork until all are moistened. Do not overmix. Turn into greased 8 inch round baking pan. Preheat oven to 400 degrees. Bake about 20 minutes. Makes 8 large wedges. Also makes good toast if leftover.