Newfoundland Molasses Raisin Tea Buns
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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.
Originally published October 2009.
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 they can be made a little higher. Just squeeze them into a 9x9 pan instead of a 9x13 and bake for about 10 minutes longer.
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Newfoundland Molasses Raisin Tea Buns
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.
Ingredients
- 3 cups flour
- ½ cup sugar
- 2 teaspoon rounded baking powder
- 1 teaspoon rounded baking soda
- 2 teaspoon cinnamon, optional
- 1 teaspoon freshly ground nutmeg, optional
- ¾ cup cold butter, cut in cubes
- 1 ½ cup raisins (light or dark, your preference)
- ½ cup fancy molasses
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
- Cut in or pulse in in the butter until the mixture resembles a fine meal.
- Remove to a large bowl and stir in the raisins.
- Make a well in the center of this mixture.
- Mix together the molasses, milk and vanilla.
- Pour into the well and mix only enough to form a dough ball.
- 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.
- 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.
- This recipe makes about 12 tea buns.
Nutrition Information
Yield
12Serving Size
12 tea bunsAmount Per Serving Calories 355Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 291mgCarbohydrates 59gFiber 2gSugar 30gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Hello 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!
This 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.
love this recipe, looking forward to checking out more. Thank you f or sharing.
Delicious 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".
Made 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!
I 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).
Just made these! They're delicious. Posted a photo on Instagram/Facebook and gave your site credit. Look forward to discovering more.
This is the same recipe on the Crosby Molasses site!
My recipe was posted 8 years prior to the Crosby's one. It seems pretty clear that they adapted mine. It also says it was from another website but my recipe predates that one by 5 years. Is imitation really flattery? Hmmmm....
Got them in the oven right now but left out the raisins because my wife don’t like them and it’s her birthday today
@Barry C. Parsons, Not if they haven't done adequate fact checking. And have made MILLIONS, from the sale of their molasses - especially if it's going to be used in THIS recipe!
@Barry C. Parsons, I'm trying yours first because of course it's the best!! I mean...it has Newfoundland in the title! Not that I'm biased or anything! 😉
I made them step by step but they wasn’t soft and fluffy like my mom use to make wat did I do wrong
Barry: I did everything exactly as you said. The batter turned out like and extra thick cake batter. I had to add a little more than 2 extra cups of flour and knead it in to make it so I could roll it out.
I need help with this.
Hi Barry! The "...ready to go..." and "...fresh from the oven. " pics clearly show a pan that has 24 tea buns in it.
Did you make them two-bite size (smaller buns = more), or double the recipe, and if the latter, what size pan did you use? Thanks so much!
It's 11° as I type this, and we're supposed to get freezing rain this afternoon. Hopefully other parts of Alberta will get some too, in order to help with the wildfires we've had burning for almost a month.