Preheat your oven to 375°F (190°C).
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
Add the butter to the flour mixture and cut in until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk and egg. Gradually pour into the dry ingredients, mixing gently.
Fold in the raisins and caraway seeds until evenly distributed.
Shape the dough into a round loaf about 1 1/2 inches thick on a floured surface.
Score a shallow X on top of the loaf with a sharp knife.
Sprinkle turbinado sugar on top for a crunchy crust.
Bake in the preheated oven for 30-35 minutes until golden brown.
Cool on a wire rack for at least 15 minutes before slicing. Serve warm.
