Newfoundland Molasses Raisin Tea Buns. My decades old recipe for soft, delicious, sweet molasses raisin tea buns that can be made using cinnamon as well. Perfect for a mug up any time.
Newfoundland Molasses Raisin Tea Buns
Newfoundland Molasses Raisin Tea Buns, a traditional favourite that you can make plain or with fragrant spices. You may find this recipe uses more molasses than other buns you’ve tried but I like them dark and sweet. You can use less molasses and adjust the amount of milk to make sure there is enough liquid to form the dough.
Be careful when making adjustments, molasses makes baked goods a little more difficult to rise. Too much can also result in a denser harder baked goods too. I like mine at this height but if you want yours to be to be a little higher, squeeze them into a 9×9 pan instead of a 9×13 and bake for about 10 minutes longer.
Newfoundland Molasses Raisin Tea Buns
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Newfoundland Molasses Raisin Tea Buns
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Newfoundland Molasses Raisin Tea Buns - my recipe for soft, delicious, sweet molasses raisin tea buns that can be made using cinnamon & nutmeg as well. Perfect for a mug up any time.
- 3 cups flour
- 1/2 cup sugar
- 2 tsp rounded baking powder
- 1 tsp rounded baking soda
- 2 tsp cinnamon optional
- 1 tsp freshly ground nutmeg optional
- 3/4 cup cold butter cut in cubes
- 1 1/2 cup raisins (light or dark your preference)
- 1/2 cup fancy molasses
- 1/2 cup milk
- 1 tsp vanilla extract
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In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking powder, cinnamon and nutmeg.
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Cut in or pulse in in the butter until the mixture resembles a fine meal.
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Remove to a large bowl and stir in the raisins.
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Make a well in the center of this mixture.
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Mix together the molasses, milk and vanilla.
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Pour into the well and mix only enough to form a dough ball.
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On a floured surface, roll to 1 inch thickness and cut out buns with biscuit cutter. You may need a little more flour on top as well to prevent sticking to the rolling pin.
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Place in a parchment lined 9x13 baking pan. Bake at 350 degrees F for 30 minutes. Baking time may vary a little depending on the size of your biscuit cutter.
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This recipe makes about 12 tea buns.
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Cheryl
May 19, 2012 at 9:22 amHello fellow Newfoundland bloggers! These scones look a lot like a recipe I use at home…you can find it on my own site http://www.lolasbookcafe.blogspot.ca. I`ve bookmarked your page and look forward to new recipes!
Shirley Downton Brown
July 11, 2016 at 7:29 amThis is a very heartwarming website. Thanks Cindy for sharing with me. Lots of memories here of Mom making the daily goodies for her seven children in the kitchen each day.
Penny
May 8, 2017 at 7:04 pmlove this recipe, looking forward to checking out more. Thank you f or sharing.
Jo Ann Kugle
April 28, 2018 at 11:18 amDelicious with a wonderful strong molasses flavor. Here in central Texas I do not find “fancy molasses” I used Grandma’s Brand. The dough was very soft so I pressed it into into a 9X13 and scored it into bun size. These are hearty and delicious! perfect for next fall season! Next I will try the “Lassy Moggs”.
Janina
June 19, 2018 at 3:22 pmMade these today and love them. They didn’t rise very much but not sure if they were supposed to as the ones pictured don’t look too high. They are not overly sweet which I like. A keeper recipe for sure!
Nicole Shuglo
November 22, 2018 at 7:37 amI LOVE these tea buns! I love making them first thing in the morning- what a way to start the day! (Please note that I have tried this recipe substituting Splenda or Stevia for the sugar and it still works beautifully).
Lauren B Davis
February 4, 2019 at 4:46 pmJust made these! They’re delicious. Posted a photo on Instagram/Facebook and gave your site credit. Look forward to discovering more.