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Coconut Orange Tea Buns close up image of tea buns on a red patterned plate

Coconut Orange Tea Buns

Coconut Orange Tea Buns - a combination of two different but favourite tea bun recipes that my mother always made. 

Course Breakfast/Brunch
Cuisine Newfoundland
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 tea buns
Calories 221 kcal
Author Barry C. Parsons

Ingredients

  • 3 cups flour
  • ¾ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter
  • 1 cup unsweetened fine coconut
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup undiluted evaporated milk
  • zest of 1 orange finely chopped

For the Honey Butter

  • 1 cup butter not margarine or other horrible butter substitutes
  • 1/2 cup honey

Instructions

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

To prepare the Honey Butter

  1. Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.
  2. Use a handheld electric mixer to cream the two ingredients together.

Recipe Notes

Nutritional information is one bun without butter.