Place rhubarb, blueberries, raspberries, caster sugar, cinnamon and vanilla bean paste into TM bowl.
Mix cornflour with the lemon juice and add to TM bowl.
Cook 14 min/100℃/Reverse/speed 1.
Pour into a casserole dish of choice.
Preheat oven to 200℃.
Place butter, salt, flour, baking powder and sugar into clean TM bowl and blend 6 sec/speed 6.
Add milk and Knead/20 sec/Interval.
Sprinkle a little flour on Silpat mat and bring dough together with your hands. It will be a sticky dough.
Gently roll out and make scones using the MC as a cutter. You should need about 15 rounds.
Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. Add a few extra whole berries between the scones.
Bake 35 to 45 minutes until fruit is bubbling and scones are golden.
Serve with oodles of whipped cream and/or ice cream.