Fruited Soda Bread

In a large bowl combine flour, salt, baking powder and sugar. Cut in cold butter or margarine with pastry blender or rub in with fingers to coarse peas size crumbs. Combine buttermilk, baking soda and egg. Stir into flour mixture with large fork to moisten (as one would do for muffins). Turn out onto floured surface and knead in some extra flour until a smooth ball. With a sharp knife cut into two equal parts. Grease and flour two 8 inch round cake pans. Place each dough half into the pan and pat and shape into a smooth ball. Cut or slash top decoratively. Brush tops with an egg wash (1 egg with a tsp of water). Bake in a hot oven 375F about 40 minutes or tested done and golden. Cool on racks briefly and carefully remove to cool completely May be frozen. Cut into wedges (as for scones) or into slices. Serve with plenty of butter and jam if desired. Note: I like to use for color fruit combinations: raisins, cherries and apricots. Also one may prepare one large loaf by placing dough in a well greased and floured 1 1/2 qt casserole dish and bake 50 to 60 minutes or tested done.