Preheat 350 degrees F. Grease well a 2-qt round casserole dish. In large bowl, with fork, mix first 5 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles course crumbs; stir in raisins and caraway seeds.

In small bowl, with fork, beat eggs slightly; remove 1 tbsp and set aside. Stir buttermilk into remaining egg; stir into flour mixture (dough will be sticky)

Turn dough onto well-floured surface; with floured hands, knead about 10 strokes to mix thoroughly. Shape dough into a ball; place in casserole. In center of ball, with sharp knife, cut a 1-inch cross about 1/4 inch deep. Brush dough with reserved egg.

Bake dough, about 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole and cool completely on rack