The inspiration for this delicious tried and true recipe comes from my Step Father Chris. Having worked as a pastry chef for many years; he has some truly wonderful recipes and this is one I just had to share; After, I decided to try to make it my own.
Originally the recipe was for lemon cranberry tea buns. I thought why not add the zest and juice of an orange and make them really bright and flavorful. I had the most delicious oranges they reminded me of the ones we had as children. Sweet and Juicy. Yum!
One of the best tips I can give you when making tea buns, biscuits, or scones is to have your ingredients really cold. I like to cut my butter in small little blocks and put it in the freezer while I’m preparing my other ingredients. A couple of wonderful ladies in my Facebook group suggested grating the butter. Its also a great tip I prefer the squares because that way every now and then you might get a nice buttery bit when you bite into it. Yum!
Be sure to be extra careful when working with your dough. Mix the ingredients just until combined. When you work the dough too much your buns may become tough. Same rule applies for pastry and pie crust less is more Absolutely.
I’m including a video tutorial for this below, as I do for most of my recipes. I sure hope you enjoy it.
How to make these Citrus Cranberry Tea Buns!
- 6 cups all purpose flour
- 1 cup real butter cold
- 1/2 tsp. salt
- 1 cup sugar
- 3 Tbsp. baking powder
- the zest and juice of one lemon and one orange
- 1 cup dried cranberries
- 3 eggs
- 1 tsp vanilla
- enough milk to measure 24 oz ( I used 1/2 water 1/2 Carnation Milk just like Nanny)
I’ll include links later for some ingredients incase your unsure. 🙂
How to make Citrus Cranberry Tea Buns:
Sift flour, baking powder, salt & sugar
Cut in butter with a pastry blender, 2 knives or just use your hands like I demonstrate in the video until it resembles pea sized bits.
Add zest and cranberries
Make a well in the center
In a large measuring cup, add 3 eggs the juice of the lemon and the orange and then continue to fill the measuring cup until it reaches 24 ounces.
Whisk and add to the center of the well
quickly mix wet with dry just until combined
turn out onto a floured surface and you may want to sprinkle a little extra flour on top.
With a glass, or cookie cutter, cut out your buns. Make sure not to twist when you are cutting the buns as it interferes with the delicious layers. See Video
Place buns rather close to one another but not touching. This created a little heat pocket in between the buns and helps support them as they rise.
Bake in a preheated 350 degree oven for 20-25 mins. If you oven runs on the cooler side or you are using a convection oven you may want to increase the temperature to 375 degrees and leave them bake for 20 minutes. Enjoy!
I am including a couple of links so that you can find the ingredients to make these citrus cranberry tea buns. I’m sure there maybe something you are unfamiliar with.
For the flavor I used Watkins Highly recommend
For the milk I used Carnation Evaporated Milk ( 1/2 milk 1/2 Water)
The Dried Cranberries were Great Value:
Of course I used Magic Baking Powder because like Magic it works
My baking sheet was an aluminum one from Epicure
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