Step 1: Prep the Oven and Skillet
Preheat your oven to 375°F. Grease a 10-inch ovenproof skillet with cooking spray and line the bottom with parchment paper—this keeps your Irish Soda Bread from sticking and adds a pro touch.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk the flour, ¼ cup sugar (if using), baking soda, and salt until they’re a happy blend. Add the chilled butter and work it in with a pastry cutter or your fingers—aim for a crumbly mix with butter bits no bigger than peas. This is the foundation of that tender crumb.

Step 3: Combine Wet and Dry
In another bowl, whisk the buttermilk and beaten egg until smooth. Pour this into the dry mix and stir with a spoon or your hands until it just comes together—don’t overmix, or it’ll toughen up. Fold in raisins, currants, or chocolate chips if you’re feeling festive—currants are my pick for traditional Irish baking vibes.

Step 4: Shape and Score
Turn the dough into the skillet—it’ll be shaggy and sticky, that’s perfect. Shape it into a round with floured hands, then score a deep “X” on top with a sharp knife. Brush with melted butter and sprinkle with the extra 2 tablespoons of sugar if you like a sweet crust. That “X” isn’t just pretty—it helps the bread bake evenly.

Step 5: Bake to Golden Perfection
Bake for 45 to 55 minutes until golden and a toothpick comes out clean. Tap the loaf—if it sounds hollow, it’s done. Cool in the skillet for 10 minutes, then lift it out to finish cooling—or slice into it warm if you’re as impatient as I am.