Preheat oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
Cream butter and sugar together, then add dry ingredients including raisins and mix gently
Add lemon juice, orange juice and milk until mixture is wet but still stiff, you may need to add more milk.
On a baking tray place 10 scoops of the mixture to make 10 rockcakes
Bake for 22 - 25 mins until golden. The gluten free version won't go really golden but should feel firm but springy when done at around 24 minutes
Sprinkle with powdered sugar, a little extra mixed spice and enjoy!