- Sift flour and baking powder into a bowl. Stir in salt and sugar. Blend in butter with a pastry cutter until mixture is crumbly.
- Add whipping cream, essence and rum liqueur. Add all dried fruits and almonds. Mix to a soft but not sticky dough.
- Turn dough out onto a floured surface. Knead quickly until smooth but do not overmix. Roll out to a thickness of not less than 2cm. Cut into triangles with a cutter.
- Place scones on a greased baking tray. Bake in preheated oven at 190°C for 20 minutes or until crisp, golden brown and well risen. Serve warm.
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