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Newfoundland Raisin Buns

Newfoundland Raisin Buns. Traditional Newfoundland raisin tea buns are a cousin to scones and biscuits. Everyone’s Mom or Nan made them. Perfect with a steaming cup of tea.

Newfoundland Raisin Buns - a decade's old recipe like Nan made.

Raisin Tea Buns

Newfoundland Raisin Buns. Can there be any doubt that the raisin bun is an icon of Newfoundland baking?

It would be nearly impossible to find a single person raised in this province whose mother or grandmother did not bake this most popular of staples in the Newfoundland kitchen.

Raisin Tea Buns - a decade's old recipe like Nan made.

Newfoundland Raisin Buns

Raisin Tea Buns - a decade's old recipe like Nan made.

Newfoundland Raisin Buns

UPDATE: September 24, 2014. This old time Newfoundland raisins buns recipe has been one of the most popular on  Rock Recipes over the last 7 years. In making a list of the TOP 25 recipes in that time this one came in at number 18.

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.

I have heard from countless ex-patriot Newfoundlanders as well as new bakers inside the province who have told me that a Google search for Raisin Buns is what led them to initially discover RockRecipes.com in the first place.

That still happens on almost a daily basis and I look forward to welcoming many more in the future.

Newfoundland Raisin Buns

Newfoundland Raisin Buns

2017 update: Some people have experienced their buns spreading on a cookie sheet, so I have added a couple of tips in the notes section of the recipe. My grandmothers never made them on a baking sheet anyway, I just like them that way.

Newfoundland Raisin Buns image with title text for Pinterest 

They would have made smaller buns and placed and tight together in a 9×13 pan, so that they can hold each other up as they rise. I still do that sometimes, especially if I am making a lot of them to freeze or serve at a big brunch.

Raisin Tea Buns placed in a 9x13 pan, ready for the oven

Raisin Tea Buns placed in a 9×13 pan, ready for the oven

Looking for more brunch inspiration?

Be sure to check out this amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Like this Newfoundland Raisin Buns recipe?

You’re sure to love many other recipes, including some Newfoundland favourites that we have in our Tea Buns, Scones and Muffins Category.

You’ll find lots of other traditional and locally inspired food ideas in our Newfoundland Inspired Recipes Category.

Images & recipe updated on March 13, 2017.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Newfoundland Raisin Buns - a decade's old recipe like Nan made.

Newfoundland Raisin Buns

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Newfoundland Raisin Buns - a decade's old recipe like Nan made.
Yield: 16 tea buns

The Best Newfoundland Raisin Tea Buns

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.

Ingredients

  • 3 cups flour
  • ¾ cup sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter
  • 2 tsp vanilla extract
  • 1 cup evaporated milk, undiluted
  • 1 cup raisins, light or dark, your preference. Use up to 1 1/2 cups if you like.
  • 2 tbsp lemon juice

Instructions

  1. 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.
  2. In a food processor, combine the flour, sugar, baking powder and salt.
  3. Cut in the butter until mixture resembles a coarse meal.
  4. Transfer to a large bowl and toss in the raisins.
  5. Make a well in the center of the dry mix.
  6. Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
  7. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
  8. Bake at 375 degrees F for 20-25 minutes or until golden brown.
  9. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.

Notes

Only use real butter in this recipe. Substitutes can cause issues with sticky dough etc. 

Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. 

I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisin will be less soft and tender.

Do not roll them too thin; never thinner than 1 to 1 1/2 inches. The larger the buns the thicker I tend to cut them.

Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

g

Amount Per Serving Calories 265Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 282mgCarbohydrates 41gFiber 1gSugar 20gProtein 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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Jane

Tuesday 24th of August 2021

Excellent recipe. Loved it and will definitely be making again and again.

Julie

Friday 6th of August 2021

These raisin buns are EXCELLENT! We love them. Thank you for sharing the recipe.

Edward Pinsent

Thursday 6th of May 2021

Whoops .. I only had 3.25 % milk .. (not a can of carnation ).. It's in the oven .. What can I expect ?

Philip Dell

Sunday 25th of April 2021

I made the raisin tea buns and they were delicious! I used milk fortified with some heavy cream instead of evaporated milk, but otherwise stuck to the recipe. I had bread, whole wheat, and all purpose flour so used all three. I used a small upturned wine glass for the biscuit cutter, so they were fairly large. They were perfectly scone like and yummy!!

Ann Cowley

Wednesday 24th of March 2021

These tea biscuits are fabulous. I used your recipe and substituted local partridgeberries for the raisins and several senior experienced family tea biscuit bakers in my family wanted the recipe. Thanks for another great recipe.

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