In a large bowl mix together the flour, yeast, sugar, lemon zest, salt and spices. Make a well in the centre and pour in the dairy-free milk and softened dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
Knead for about 5 mins until the dough is smooth. Gently knead in the dried strawberries and blueberries.
Place in a bowl and cover, leave in a warm place to double in size (about 2 hours)
Knock back, knead again and then form into 6 even sized balls. Place well-spaced on a baking sheet lined with grease proof paper
Cover and leave to rise again for 30-60 minutes
Mix together the water, flour, freeze dried berry powder and food colouring to make a pink paste and pipe onto the top of the buns in crosses
Bake at 180 degrees/Gas Mark 5 for 18-20 minutes until risen and the buns sound hollow
Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
Leave to cool on a wire rack.
These buns are best kept loosely covered or the glaze will make them go a bit soggy.
These buns freeze-well.
