Step 1

Preheat the oven to 185C and line a baking tray with baking parchment.

Step 2

If you are using ground flaxseeds, place into a cup with 3 tbsp of hot water. Mix and set to one side to become thick

Step 3

Into a large bowl add the flour and chunks of butter. Using your hands rub the butter into the flour until it resembles large breadcrumbs. You could also use a pastry blender.

Step 4

Into the bowl with the flour add the sugar, fruit, zest and a pinch of salt and combine.

Step 5

Now, in a jug add the yoghurt, milk and the lemon juice and give it a stir,

Step 6

Pour in the thickened flaxseeds into the dry ingredients and mix using a round-edged knife. Add the milk combination a little at a time, gradually bring the dough together. The dough should hold it's shape but not be too stiff. You may not need to add everything from the jug.

Step 7

Divide the dough into roughly 9 pieces and spoon onto the baking tray and place into the oven.

Step 8

Bake between 20-25 minutes or until they become a light golden brown. Remove from the oven and sprinkle with a little caster sugar. Remove from the tray and place onto a cooling rack. Once cool store in an airtight container.

Step 9

Rock buns are best eaten the same day but will store ok for a couple of days this way. You can warm them a little in the microwave. I like mine cut and spread with butter.They also freeze well in a freezer bag, then warmed lightly to serve.