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Preheat oven to 425F.
Whisk the buttermilk and egg together then set aside.
Combine the flour, sugar, baking soda and salt in a large bowl then whisk together. If you’re adding raisins or currants then mix those in now.
Add the butter to the flour mixture then work into small pea sized pieces with your hands or a pastry cutter.
Create a well in the middle of the flour mixture and pour the buttermilk mixture in. Use a spatula to fold the mixture together until all the flour has been worked in.
Transfer the dough to your lightly floured surface, form into a loaf and place onto a parchment lined baking sheet or seasoned cast iron pan.
Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. Tent the bread with foil if the top is getting too much color.
Allow to cool then serve.