Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a cast iron skillet.

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in raisins, cranberries, or currants so they’re evenly coated in flour.

In a small bowl, whisk together the egg and buttermilk.

Pour wet mixture into the dry ingredients. Stir gently with a wooden spoon just until combined. The dough will be shaggy and slightly sticky.

Turn dough onto a lightly floured surface and gently knead 5–6 times to bring it together. Shape into a round loaf about 1½ inches thick.

Transfer to baking sheet or skillet.

Using a sharp knife, cut a deep “X” across the top of the loaf (about ½ inch deep). This helps it bake evenly. Brush with a little buttermilk and sprinkle with coarse sugar.

Bake for 40–45 minutes, until golden brown and the bottom sounds hollow when tapped. Internal temperature should be about 200°F. Let cool at least 15–20 minutes before slicing. Enjoy!