Newfoundland Raisin Buns
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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.
Originally published Oct 2007.
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.
UPDATE: This old time Newfoundland raisins buns recipe has been one of the most popular on Rock Recipes over the last 19 years. In making a list of the TOP 25 recipes in that time this one came in at number 18.
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.
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.
They would have made smaller buns and placed and tight together in a 9x13 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.
Check the recipe card below for additional photos on my method for forming the dough.
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The Best Newfoundland Raisin Tea Buns
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 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter
- 2 teaspoon vanilla extract
- 1 cup evaporated milk, undiluted
- 1 cup raisins, light or dark, your preference. Use up to 1 ½ cups if you like.
- 2 tablespoon lemon juice
Instructions
- 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.
- Cut in the butter until mixture resembles a coarse meal.
- Transfer to a large bowl and toss in the raisins.
- Make a well in the center of the dry mix.
- Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
- Roll 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. This recipe makes 16 tea buns.
After cutting the butter into the dry ingredients, make a well and pour in the milk and vanilla extract.
I use a fork to start combining the wet and dry ingredients.
Pull the ingredients from the edges if the bowl toward the centre. This helps the liquid to distribute evenly.
Continue with the fork, tossing the ingredients together in a sort of folding motion until "pebbles" of dough form.
Flour your hands and press the dough pebbles together into a single ball of dough.
Roll the dough to about an inch or so thick and cut out the tea buns.
Place the tea buns on a parchment paper lined baking sheet and lightly egg wash the tops.
Once the tea buns are all egg washed they are ready for the oven.
Alternatively, the cut out Raisin Tea Buns can be placed close together in a greased 9x13 pan. Some people prefer to bake them this way instead of spaced out in a cookie sheet for softer edges.. It also helps with them rise a little more. Baking time can be a little longer using this method, just make sure the tops have good colour before ypu take them out of the oven.
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 ½ 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.
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Nutrition Information
Yield
16Serving Size
gAmount 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.
Hi Barry,
I won't rate your recipe until I have made it properly....
I made these without raisins because of my fussy kids - that was my mistake! I guess if you take away the fruit or don't substitute other add ins, the mixture is too wet. I had to add about 1/2 cup more flour and the result was hockey pucks!!
Do you have a solution if your family wants boring ol' plain buns?
BTW - every other recipe I have tried from your cookbooks has worked out perfectly. I have given the books as gifts to all my family from away.
Thank you!
It isn't unusual in recipes like this to add a little more flour than is called for. A lot of it depends on your measuring method. 1/2 cup is a fair bit though. You'll probably be fine using less as an addition. I like to keep this dough soft. You shouldn't be able to knead it like bread. That can cause hockey pucks!
I grew up in Philadelphia, PA (U.S.) and every bakery offered what they simply called Tea Biscuits. I'm now over 50 and have been trying to duplicate Tea Biscuits for half my life. All the bakeries are very secretive about what's in them (all I got from my inquiries and google searches was vanilla and buttermilk) and even the grocery store bakeries just throw some raisins in regular biscuits and call them Tea Biscuits. I've literally tried dozens of recipes and none of them were quite right. Until today! Your recipe is spot on. I'm convinced someone came from Newfoundland to Philly a century or so ago, started baking these and called them Tea Biscuits. Thanks so much for posting these. I can't tell you how thrilled I am that my search is finally over and ended in such a delicious way. 🙂 (BTW, my dough was pretty sticky so I may add a bit more flour. I had to keep adding it when I was patting it down on the counter before cutting, causing probably too much handling.)
That is an interesting story.
Karen, Down Under we call these Scones; if you look up lemonade scones and throw in a handfull of sultanas/raisins, you will be surprised at how good they taste.
Hi Barry,
I have tried several of your recipes and I have your "Rock Recipes" cook book and everything I've tried I have loved! And you did not disappoint with this recipe either! These are the best raisin tea buns I've had in a long time, possibly the best. I also followed the recipe to a "tea". lol Sorry, I couldn't resist. Thank you for all the great recipes 🙂
Joanne
Hi Barry. I am just learning about your recipes and decided to try some. I love Newfoundland recipes the ones my mom always made. I tried the bread this afternoon still sitting quite comfortable on my counter rising. (I hope it rises lol). I was wondering about the recipe for raisin buns is it necessary to put lemon juice in there. Never did with the book recipes. Thank you for all your wonderful recipes
Made these today but added an egg...may be it wasn't necessary,but always used an egg in my other recipe, but yummy, very delicious...Next time I will omit the egg..just to see the difference.Thanks go sharing
How would you adjust the recipe for using whole wheat flour and light olive oil?
I might use whole what flour but I've never used olive oil in baking really.
Hi Barry,
Just recently discovered your site and I love it! My husband's daughter and son in law live in St. Johns and we love coming to visit from Ontario. It is an amazing province with beauty around every corner.
Tonight was my second try at the tea buns. Tbe flavour was great, but they didn't rise properly. I used a 21/2 inch biscuit cutter and this time a brand new package of baking powder. The dough was a much better consistency this time, but they don't look beautiful like yours!
I like to space them out but may people have them closer together to help the lift action. Try that if you like.
What am I doing Wrong?? I followed your recipe exactly and the buns turn out Flat. Not like the picture. They don't Rise. I'm thinking that it might be too much Baking Powder. Your recipe call for 4 teaspoons. Is that too much Barry? I don't know what else it could be. But they are very Tasty anyways. I like how soft they are.
I've updated the recipe with new tips.
Will these buns come out OK if I leave out the raisins?
Yes.
Just like Nan used to make, delicious. Thanks buddy!
Just made the recipe for the first time, turned out wonderful. My dough was a little wet, should have added a bit more flour! Oh well! They still taste delicious, especially with a bit of butter!
I do have a question though: is the recipe good to double or half?
Cheers!
Either will be fine.
What kind of flour do you use? Because unless I’ve totally missed something, your recipe doesn’t say what kind of flour. I’ve read some other sites that say cake flour is best. Do you concur??
Unless specified my recipes will use all purpose white flour.
Enjoying your recipes and trying my hand at baking like my Nana used to do. Do you used salted or unsalted butter in your recipes as I use unsalted and the Raisin Tea Buns seem to need more salt.
Also made the Moose Farts. So fun and delicious.
Thanks for a taste of Newfoundland!
In general, I use salted butter for all baking. Unsalted for frostings, etc. If there is salt in a recipe I usually omit it when using salted butter.
These took me back to my childhood and sneaking these buns from the tin in my granny’s cold room. Seems like they were always there waiting for anyone stopping by for tea. My east coast granny used to make a carnation milk and mustard salad dressing that was great. Do you remember anything like that? Still searching for that one.
Yes we had the mustard dressing on mustard salad on Sundays. It was just Miracle whip, mustard milk and sugar. Everyone made it differently to suit their taste, some a little sweeter, a little thicker or with more mustard to to make it tangier. Experiment and see how you prefer it.
I just made this recipe today and these are AMAZING!!! Two YUMS up from me! Don't change a thing. Make them as the recipe instructs and you will LOVE them! I can't wait to try some of your other recipes.
Thanks for the great review. Ya can't beat a good raisin bun!