I remember my grandmother making these, I think almost every Newfoundlander does. For most of us Tea buns, especially raisin tea buns are a special treat. A nice soft dough filled with raisins. You can even try lemon cranberry if you like, I’ve also heard of mandarin coconut. I actually like a pinch of coconut in mine though the traditional recipe does not require it. Simply substitute cranberries for the raisins and add some lemon juice & zest. I’ll post the mandarin coconut recipe a little later.
Tea buns though easy to make can be tricky to rise. Make sure your oven is preheated. Don’t work your ingredients too much, stack them close on the baking sheet, but not too close and have your butter cold, really cold. Don’t forget to check the date on your baking powder! Also, Please use real butter the results are nowhere near the same with margarine.
How to make these delicious tea buns:
- 3 cups of flour
- 3/4 cups of white sugar
- 4 tsp Baking powder
- 1/2 tsp. salt
- 3/4 cup butter
- 1 – 1& 1/2 cups of raisins
- 1 cup of undiluted carnation evaporated milk
- 2 Tbsp. lemon juice
- 2 tsp. of good quality vanilla
Combine flour, sugar, baking powder and salt with a pastry cutter or 2 knives cut in butter until it looks pea size. Add raisins. Make a well in the center and in a small bowl combine milk, lemon juce & vanilla. Mix just until combined. Do not over mix!
Put out onto a floured surface. Roll out until a thickness of 1 inch. Cut out with a cookie cutter or a small glass dipped in flour. Place rather closely but not touching on a parchment lined cookie sheet and bake at 375 for 20-25 mins.
Here’s a video clip of myself , my niece and nephew making these delicious tea buns. Jillian is quite camera shy but Scottie makes up for it.