About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)

Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.

Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.

Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.

Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.

Add the frozen fruit and gently mix them in, trying not to crush them.

Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.

Sprinkle the tops of the scones with the cane sugar.

Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.

Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)