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 mix 20 sec/dough setting/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 cut into scones. You should need about 15-16.
Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. You could alSo sprinkle with a few almond flakes at this point. Add a few extra whole berries between the scones.
Bake 35-45 minutes until scones are golden and the fruit is bubbling.
Serve immediately with oodles of whipped cream or ice cream.