• Preheat the oven to 375°F (190°C). Line the baking sheet with parchment paper or a silicone mat.
• Whisk flour, sugar, baking soda, salt, and orange zest in a large mixing bowl. Add butter cubes and mix using a pastry cutter or with your clean fingers until the butter is pea-sized crumbs.
• Add raisins and mix well. Pour in the buttermilk and orange juice, and mix gently until everything is combined.
• Transfer the dough onto a lightly floured work surface. With floured hands, gently shape the dough into a large round, about 8 to 10 inches across.
• The dough will be soft and slightly sticky. But if it is hard to shape the dough into a ball, add a little more flour.
• Transfer the dough ball onto a prepared baking sheet. Use a sharp knife to score X on top of the loaf.
• Bake until the bread is golden brown and the center appears cooked through, about 45-55 minutes. If your bread is browning too quickly on the top, loosely tent the bread with aluminum foil.
• Remove the loaf from the oven, allow it cool for 10 minutes, and then transfer it to a wire rack.
• Serve the bread warm, at room temperature, or lightly toasted with your favorite spread.

Storing Suggestions

• Orange Raisin Soda Bread, tightly covered, will stay at room temperature for 3-4 days.
• You can also wrap it in aluminum foil and refrigerate it for up to a week.