Preheat your oven to 435 degrees F.

Add the flour, sugar, baking powder, salt, and baking soda to a large bowl, whisking to combine.

Cut your butter into small cubes, then mix into the flour mixture using a pastry cutter until the butter is evenly incorporated into the flour.

Stir in the raisins and caraway seeds.

Slowly pour in the buttermilk, mixing until just combined (it will be a little sticky).

Remove the dough from the bowl and place on a lightly floured surface.

Shape into an 8-inch disk about 3/4 inch thick.

Use a knife or bench scraper to cut the disk into eight wedges.

Transfer the wedges to the prepared sheet pan, evenly spaced.

Bake for 13 to 15 minutes, or until golden brown.

Let the Irish Soda Bread Scones cool slightly on the pan, then serve warm with softened salted butter.