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Preheat oven to 425°F. Coat a 10-inch cast iron skillet with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your hands, work the butter into the flour mixture until it resembles coarse crumbs.
Toss in the raisins.
Add in the buttermilk and egg and mix with a wooden spoon until just combined. Dough will be sticky.
Dust your hands with a little flour and dump the dough onto a well-floured work surface; press it a few times into a round loaf until it just comes together (do not over-work the dough!)
Transfer to the prepared skillet. Using a serrated knife, score an “X” on the top of the dough about an inch deep.
Bake for 35-40 minutes or until a long thin skewer inserted in the center comes out clean and the top is golden. (You can tent loosely with foil toward the end if the top is over-browning.)
Remove skillet from oven (Be careful—the handle will be hot!) and allow to sit for 5-10 minutes. Transfer to a cutting board and slice! Enjoy with butter, jam, or on its own. So good!