1 (10-ounce) can crushed pineapple

1/2 cup packed light brown sugar

60g butter, at room temperature

10 maraschino cherries

uncooked scone dough (we make up a basic cake mix - we've found through trial and error that it works better.)

Preheat the oven to Gas Mk 6.

Grease 10 cups of a muffin tin.

Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well.

Divide the pineapple mixture among the muffin cups.

Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Spoon some cake mix into each cup on top of sugar and pineapple mixture.

Spoon 1 teaspoon reserved pineapple juice over each cake.

Bake for 12 to 15 minutes, or until golden.

Cool for 2 minutes.

Invert the pan onto a plate to release the biscuits.

Serve warm.