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1
About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer.
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2
(If large berries cut in half)
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3
Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter.
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4
Put the bowl in the freezer and leave it there for 30 minutes.
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5
Adjust the oven rack to the middle position and preheat the oven to 375F.
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6
Line regular or jumbo cupcake tins and set aside.
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7
Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
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8
Make a well in the center.
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9
Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well.
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10
Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
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11
Add the frozen fruit and gently mix them in, trying not to crush them.
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12
Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
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13
Sprinkle the tops of the scones with the cane sugar.
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14
Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
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15
Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving.
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16
Cool completely before storing in a loosely covered container.
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17
Store for up to three days, because of the fruit they will mold quickly, so eat them fast!
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18
:-)
