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Newfoundland Molasses Raisin Tea Buns

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.

Close up photo of stacked Molasses Raisin Buns

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.

Molasses on a wooden spoon. Stock photo

Be sure to use fancy molasses and not cooking molasses which is much stronger tasting.

Close up photo of Molasses Raisin Tea Buns on a wire rack

Newfoundland Molasses Raisin Tea Buns

Be careful when making adjustments, molasses makes baked goods a little more difficult to rise.

Raisins for Hot Cross Buns shown in a white bowl.

Sultana Raisins are great in this recipe but you can use any kind you like.

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 9×9 pan instead of a 9×13 and bake for about 10 minutes longer.

Molasses Raisin Tea Buns shown with Newfoundland tartan napkins and tablecloth

Newfoundland Molasses Raisin Tea Buns

Ingredients for Molasses Raisin Tea Buns

The simple ingredients for Hot Cross Molasses Raisin Tea Buns.

Toss the wet and dry ingredients together with a fork

Toss the wet and dry ingredients together with a fork.

Keep tossing with a fork until the dough starts to come together.

Keep tossing with a fork until the dough starts to come together.

Roll the extra raisins into the surface

Roll the extra raisins into the surface.

Roll the dough out and add extra raisins to the surface if you like

Roll the dough out and add extra raisins to the surface if you like.

Molasses Raisin Tea Buns ready for the oven

Molasses Raisin Tea Buns ready for the oven.

Molasses Raisin Tea Buns fresh from the oven

Molasses Raisin Tea Buns fresh from the oven.

Need more brunch inspiration?

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

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Newfoundland Molasses Raisin Tea Buns Image with title text.

Newfoundland Molasses Raisin Tea Buns

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Originally published October 2009.
Close up photo of stacked Molasses Raisin Buns
Yield: 12 tea buns

Newfoundland Molasses Raisin Tea Buns

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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
  • 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

Instructions

  1. In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
  2. Cut in or pulse in in the butter until the mixture resembles a fine meal.
  3. Remove to a large bowl and stir in the raisins.
  4. Make a well in the center of this mixture.
  5. Mix together the molasses, milk and vanilla.
  6. Pour into the well and mix only enough to form a dough ball.
  7. 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.
  8. 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.
  9. This recipe makes about 12 tea buns.

Nutrition Information

Yield

12

Serving Size

12 tea buns

Amount 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.

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Terry

Sunday 21st of April 2024

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.

Charlie

Friday 28th of October 2022

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.

Max

Thursday 1st of April 2021

I made them step by step but they wasn’t soft and fluffy like my mom use to make wat did I do wrong

Tom

Tuesday 9th of February 2021

This is the same recipe on the Crosby Molasses site!

Terry

Sunday 21st of April 2024

@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!

Max

Tuesday 16th of March 2021

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

Wednesday 10th of February 2021

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....

Lauren B Davis

Monday 4th of February 2019

Just made these! They're delicious. Posted a photo on Instagram/Facebook and gave your site credit. Look forward to discovering more.

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