Preheat the oven to 375 degrees F, and lightly grease a cast iron skillet.

Using a pastry cutter work the butter into the flour mixture until it resembles chunky coarse meal then add in the raisins.

Make a well in the center of the flour mixture, then add the beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too hard to stir.

Dust your hands with a little flour then gently knead dough in the bowl just long enough to form a rough ball.

Transfer dough to a lightly floured surface and shape into a round loaf.

Transfer dough to a large, lightly greased cast-iron skillet.

Using a knife, score top of dough about an inch and a half deep in an "X" shape.

Pop it in the oven and bake for about 35 to 45 minutes or until the bread is golden brown.

The bottom should have a hallow sound to it when you tap it, or you can also check for doneness also by inserting a long, thin wooden skewer into the center.

If the skewer comes out clean, it's done.