Preheat oven to 425 degrees
Whisk together 4 cups flour, sugar, salt and baking soda into large mixing bow.
Using your fingers work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.
Make a well in the center of the flour mixture. Add beaten egg and butter milk to well and mix in the a wooden spoon until dough is too stiff to stir
Dust hands with a little flour then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add a little more flour. Do not over knead
Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky and quite shaggy (a little like a shortcake biscuit dough)
You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over knead the bread will end up tough.
Transfer dough to a large, lightly greased cast iron skillet or a baking sheet
Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape. The purpose of the scoring is to help heat het into the center of the dough while it cooks.
Bake at 425 degrees until bread is golden and bottom sounds hollow when tapped about 35-45 minutes
Check for done ness by inserting a long, thin skewer into the center. If it comes out clean, it’s done.