Irish Buttermilk Bannock

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Combine all purpose flour, baking powder, salt, and baking soda in a large mixing bowl, stirring together with a whisk or fork until evenly distributed.

Stir the raisins into the dry mixture, coating them lightly with flour to prevent settling.

Whisk the eggs and buttermilk together in a separate bowl until well blended.

Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until a shaggy dough forms; do not overmix.

Transfer the dough to the prepared baking sheet and shape it into a round loaf approximately 1 inch thick, pressing gently with floured hands.

Using a sharp knife, score the top with a cross or decorative pattern, cutting about ¼ inch deep into the surface.

Bake in the preheated oven for 35 to 40 minutes until the bannock is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.