How To Make The Perfect… Fruit Scones

By Jonathan Hatchman, Food Editor, @TLE_Food

A true staple of British cuisine, scones are an Afternoon Tea essential, although thousands are still divided by the argument surrounding the order in which cream and jam are spread onto the base. And one restaurant that’s particularly renowned for its pastry skills – having been given the accolade of ‘6th best in the UK’ by The Sunday Times – is Bohemia Bar & Restaurant in Jersey. With a kitchen that’s run by Head Chef Steve Smith, a chef who has held one Michelin star for over 10 years, here’s a simple recipe for Smith’s scones created for the restaurant’s Afternoon Tea Collection.


Makes 40 scones

Plain flour, 1200g

Caster sugar, 125g

Baking powder, 70g

Unsalted butter, 175g

Milk, 1 litre

Sultanas, 550g

Egg, 1


Mix flour, sugar, baking powder and butter until the butter has crumbled.

Add sultanas and milk.

Roll out on a floured surface, cut to the desired shape and size, egg wash (one egg and a splash of milk) & leave to prove for 15 minutes.

Bake at 180C for 10-12 minutes or until golden.

Store and use as required.

Bohemia Bar & Restaurant can be found at Green Street, St. Helier, Jersey, JE2 4UH, Channel Islands.

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