2 c. sifted all-purpose flour
1 1/2 tsp. double acting baking powder
1/2 tsp. baking soda
1 tbsp. sugar
1/4 c. chilled shortening
1/2 - 1 c. raisins/currants
2 tsp. caraway seeds
1 egg, beaten
2/3 c. buttermilk

Combine dry ingredients. Cut the chilled shortening into the flour mixture with a fork, until the mixture has the consistency of coarse cornmeal.

Stir in raisins and caraway seeds. Mix together egg and buttermilk. Add to dry ingredients and stir well. Knead briefly and place in a greased 8 inch round pan. Press down so dough will fill the pan. Cut a bold cross over the top so bread will not crack. Brush top with milk. Bake at 375 for 40 minutes.