Coconut Tea Buns – a Newfoundland favourite tea time snack for decades. This is how we’ve made them for many years in our family.
Number one son has been asking me to make these coconut tea buns for a couple of weeks now. He loves anything coconut.
He thinks I should try this recipe with raspberries but he’d eat anything with raspberries. Hmmm, coconut/raspberry? You never know, he might be on to something. He has very discriminating tastes for an 8 year old. 😉
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- 3 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 1 cup dried unsweetened fine coconut
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 cup undiluted evaporated milk
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse in the butter until the mixture resembles a coarse meal with small pieces of butter still visible.
Add the coconut, toss well, and make a well in the center of the mixture.
Mix together the undiluted evaporated milk, lemon juice, almond extract and vanilla extract.
Pour the liquid mixture into the well and mix only enough to form a dough ball.
Roll on a floured surface to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter.