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Michelin Star Fruit Scones From Steve Smith @ Bohemia

27 May 2017

Head Chef Steve Smith at Jersey’s Michelin-starred Bohemia Bar & Restaurant shares his delicious fruit scone recipe that was created for the hotel’s Bohemian Afternoon Tea Collection. He has held a Michelin Star since the tender age of just 24 and was named Catey Chef of the Year 2014.

Ingredients (to make 40 scones)

1200g Plain Flour
125g Caster Sugar
70g Baking Powder
175g Unsalted Butter
1 Litre Milk
550g Sultanas
1 Egg




Mix flour, sugar, baking powder & butter until the butter has crumbled.
Add sultanas and milk.
Roll out on a floured surface, cut to the desired shape and size, eggs wash (1 egg and a splash of milk) & leave to prove for 15 minutes.
Bake @ 180°c for 10-12 minutes or until golden.
Store and use as required.

Bohemia Bar & Restaurant Website