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.
Made these this morning - though only half a batch. Which is probably a good thing lol. I made them small, with a 1 1.2" cutter because I was going to take a few to mom who is in a nursing home and doesn't have as much of an appetite as she used to, The one or two bite size is perfect for her. I've always loved tea biscuits (as I've always known them by) but this is the first time ever I could taste the vanilla in them. I'm almost scared to admit just how many I had warm from the oven lol. The only issue I had was with the actual baking. After 15 minutes in the oven they were barely half done and were swimming in a pool of melted butter. I cranked the heat up to 425 for 5 more minutes and that seemed to take care of it. Next time I'll just pop them in at a higher temp first to get a better rise out of them and then turn the heat down a bit.
Barry, I love your recipe's. I bake a lot and experiment with the old tried and true. Try beating an egg and add milk to make the 1 cup measure. Try raising the heat to 400 and reduce the baking time to 15 minutes. I always space mine so they don't touch. Center rack in oven. I love baking and love sharing my results with fellow Newfoundlander's living here on Vancouver Island. Keep up the great work.
Super easy recipe! Nice and fluffy
But, the recipe in general didn’t work for me too well...
I found it too salty (I used salted butter and put in the 1/2tsp of salt in) , so I‘ll be leaving the salt out next time. Mine also needed more flour than the recipe stated. I put them in for 22 mins which was too long, they came out much browner than they should be. I‘ll try 15 min the next time.
With a few adjustments, this is a great recipe 🙂
I just made these, I to encountered sticky dough an added more flour. I have never made biscuits before. They came out good waiting to cool off. I think the dough was sticky because I let the butter come to room temperature. Looking back now on other recipes I see the butter is to be cold. Is that the case with this recipe? Thank you for sharing the recipe
Colder butter is much better.
These were absolutely wonderful and delicious. I had no problems with the recipe but I’ve baked a thing or two before! Really though, the instructions were very well written
These are EXCELLENT!!! I made these today and used 1 1/2 cups of raisins. I followed the recipe as directed although mine were somewhat bigger at 11 buns instead of the 16 suggested. I need to purchase a proper sized biscuit cutter. Both my husband and I ate 2 each. Yes that is a lot but they are just that good. We had them hot from the oven with butter spread on them and melting. This recipe was worth every calorie! Thanks Barry for all the great recipes. I have followed your blog for a couple years now and have purchased your 4 books. Every recipe I have tried is great. Continue to cook and bake! We love your recipes.
Can I substitute whipping cream/milk/10% cream for the evaporated milk?
Barry, I love that you stress the use of butter, as opposed to margarine.
I've been using this recipe for ages, I've added all sorts of different things, this recipe makes a really nice ham and cheese scone, too. My kids love them made with chocolate chips, or strawberries. Reminds me of the ones my mom used to make when I was a kid. Thank you for sharing your recipes 😊
Just made those tea buns and oh my, are they ever good. Perfect in every way. I have made so many different raisin tea bun recipes over the years, but this is now my favorite! Thank you so much for sharing the recipe 🙂
Would love to try them but I prefer weight measuring to cups. Can you send me the recipe in weight please if its not to much to ask. Thanks
Use the King Arthur flour site for conversions. Baking Weight Conversions.
OMG! Made the raisin buns and they were absolutely the best! That recipe probably originated when canned milk was used instead of fresh milk because fresh milk was hard to get. Another great Newfoundland recipe!
We lived in Churchill Falls, Labrador, in the late 60’s and also in Gander in the late 70’s and collected many great recipes from friends there. They are my prized recipes to which this one has been added. Thank you, Barry! Your cookbooks are treasures!
Made My the first batch time today. My cookie cutter was too large and the dough was not high enough, but the buns were absolutely delicious. Lessons learned, will definitely will make again.