Manx Style Berry Bonnag - cooking recipe

Ingredients

2 teaspoons lemon juice or 2 teaspoons vinegar
1 cup skim milk, scant (or any type of milk you prefer)
3 cups all-purpose flour, plus extra as needed
1 cup sugar
1 teaspoon baking soda
salt (a pinch)
2 tablespoons unsalted butter
1 1/2 1 1/2 teaspoons apple pie spice or 1 1/2 teaspoons pumpkin pie spice
3/4 cup dried berries
1/2 teaspoon vanilla
1 teaspoon milk, for brushing top

Preparation

Preheat oven to 350 F (175 C) and have ready a greased 8\" round cake tin.
Place lemon juice into a measuring cup, then pour in enough milk to fill it to the 1 cup line; do not stir; set aside for 10 minutes.
Meanwhile, mix together the dry ingredients, then rub in the butter with your fingers until it has been incorporated into the flour; stir in berries.
Add the vanilla and the milk mixture, stirring to enough to combine, leaving no dry patches; be careful not to overmix.
If the dough appears overly wet and sticky, you may need to add some extra flour - this will vary based on the humidity of the day; the dough should be somewhat tacky and wet, but not like a wet batter.
Sprinkle some extra flour onto a clean surface and then a bit more onto the top, dusting your hands as well; knead gently and very very briefly - only a few times, just to form the dough into a soft, still slightly wet ball.
Place the dough into the prepared pan and slash the surface with a big X using a sharp knife; brush the top with a little bit of milk.
Bake for 45-55 minutes until a toothpick comes out clean and the bread has risen, is golden brown, and sounds hollow on the bottom.