In large bowl, stir together flour, sugar, raisins and caraway seeds (if using),
baking powder, baking soda and salt.
In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients
and stir just until moistened. Turn out dough onto lightly floured surface; knead
lightly just until dough holds together. Place on greased baking sheet; flatten
into 9-inch (23 cm) round. With sharp knife, score top into eights.
Bake in 375 degrees F (190 degree C) oven for 45 to 50 minutes or until cake tester
or wooden pick inserted in centre comes out clean.
Let pan cool on rack for 5 minutes before serving.