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Raisin Tea Buns

Nice cup of tea and freshly baked raisin tea buns with homemade berry jam.

By Bonita Hussey

4.820 ratings
Prep
15 min
Cook
15 min
Makes
24 buns
Serves
Family
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Raisin Tea Buns

About this recipe

Traditional Newfoundland Tea Buns
Plain Tea Buns, raisins, cranberries with butter and a cup of tea.

and the other tea bun recipe is for  Traditional Newfoundland Molasses Buns and they are equally delicious.

Molasses Buns
Molasses Buns-Traditional Newfoundland.
Raisin Tea Buns
Raisin tea buns in a fine china dish my mom gifted me.

Check out the link to our first and second cookbook.

https://www.bonitaskitchen.com/cookbook

Cookbook
Bonita’s Kitchen first Cookbook
Bonita's Kitchen Cookbook
This is our link to our second cookbook.

Please continue on to my recipe for Traditional Newfoundland Raisin Tea Buns.

Raisin Tea Buns
Raisin Tea Buns-Traditional Newfoundland , made with a few simple ingredients and so very tasty.

Enjoying the simple things in life is what its all about, never take that for granted! 

I have over 400 + recipes available on our website for you to view and maybe you may see some there you can try, every recipe got a video tutorial to follow with step by step instructions. I already shared with you two recipes for tea buns and now I’m going to share with you a couple of meal recipes to check out.

Traditional Newfoundland Moose Soup

Moose soup
Bowl of moose soup with the crust of the homemade bread with butter.

Traditional Newfoundland Cod Pouches

Cod Pouches
Cod steamed in a parchment paper and foil wrap pouch in a 350° oven for 40 minutes.

I hope you are enjoying our recipes so far you can access all of them at https://www.bonitaskitchen.com just click the link and it will take you to all my recipe this far. Please continue on and enjoy the steps to these delicious raisin tea buns.

Dough and raisins for these delicious raisin tea buns.
Dough and raisins for these delicious raisin tea buns.

First you will make the dough and then form the buns into round buns of your size and place them on a cookie sheet with parchment paper so they don’t burn.

Dough rolled in a ball with raisins.
Dough rolled in a ball with raisins.
Same round pieces of dough to make these delicious tea buns.
Same round pieces of dough to make these delicious tea buns.

These are so easy to make and they keep well in a container until they are all gone, unless you can’t wait. This recipe makes 24 tea buns they are small, but if you like them a little bigger they will make 18 medium size tea buns.

Raisin tea buns right out of the oven, placed on a rack to cool.
Raisin tea buns right out of the oven, placed on a rack to cool.
Raisin Tea Buns
Nice cup of tea and freshly baked raisin tea buns with homemade berry jam.

Thank you for stopping by for a visit and I hope you make these delicious raisin tea buns some time, plus check out some of my other recipes on this website before you go.

So from our kitchen to your’s, you have a wonderful day.

Raisin Tea Buns
Traditional Newfoundland Raisin Tea Buns, made with sultana raisins and a few simple ingredients.

The recipeRaisin Tea Buns

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  1. Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together.

  2. Mix egg and milk together in another bowl and add to mixture working it in with a spoon then your hand until almost into a ball.

  3. Add raisins if you are making the raisin buns if not don't add.

  4. Continue on forming into a ball then put out onto a piece of wax paper or parchment paper.

  1. After pinch off small pieces of dough and form a ball, then place on the parchment paper and make all balls the same size.

  2. If you like to roll them out follow this method, cover with a sprinkle of flour and roll into 1/4 inch thick pastry.

  3. With a 2 inch cookie cutter, cut out 24 buns, place on a greased cookie pan or square pan, place in a 350º oven for 15 minutes or until light golden brown. Don't over bake tea buns because they will be dry.

  4. Once baking is complete, remove from oven put on a serving plate eat hot or cold with butter and homemade jam.

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What's in it
Allergens
  • Egg
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Raisin Tea Buns

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    54 messages

    I answered 20 of them myself.

    1. Allison

      Hi Bonita
      I’ve been searching for a good tea bun recipe to make with my students. I’d like to make a variety. Can this recipe used but substitute the raisins for say chocolate chips, or cheese?

      Reply
      1. Bonita

        Hi Allison: So sorry I just seen your message and thank you for picking one of our recipe to teach to your students. Tea bun recipes are the best and yes you can change up what you like to add to them. I do have other tea bun recipes like pineapple https://youtu.be/MhtCDh5JBp8?si=oQHraKZJuusY-_tp Cheese tea buns https://youtu.be/MD6XynTaBZU?si=H-dz3dbPhE40nl2K Cast Iron baked tea buns https://youtu.be/5QEWl-hmrfg?si=AIVXdNN8OlzJ8tHT
        Each one is almost the same but got a little twist to them. I hope they are helpful for you and enjoy to the fullest!!
        Bonita

        Reply
    2. Sandra

      Hi Bonita, just wondering can you use grated cheese instead of raisins, my husband isn’t a fan of raisins thanks

      Reply
      1. Bonita

        Hi Sandra, Thank you for your message and for stopping by…for sure you can. But I do have a link here to my cheese tea buns. https://youtu.be/MD6XynTaBZU?si=xgeilhovVytycDFz enjoy to the fullest and Merry Christmas!!
        Bonita

        Reply
      2. Marilyn

        I just finished taking these out of the oven and they are delicious. I made 12 due to i used a bigger cookie cutter and didn’t realize until after I had them cut out then realized it should have been 24..lol. but I just kept them in 5 minutes extra and as I said they are delicious. Ty for this recipe. Also just wanted to let you know I love watching your channel and I make lots of your recipes.

        Reply
        1. Bonita

          Hi Marilyn, Thank you so much for your lovely message and for making and enjoying our recipes. I’m so glad you enjoyed making these tasty little tea buns. What a delight…Making them bigger is great and the way my mom loves them. Enjoy your tea buns to the fullest and thank you once again for letting us know. 🙂 Bonita

          Reply
    3. Barbara Cadigan

      Trying to make gluten-free Raison Tea Buns. Substituted GF flour and added Xanathan Gum … First attempt was very crumbly using your recipe. Trying to print your recipe so that I could mark in the amounts to add or substitute. It comes out on 4-5 pages? Help.

      Reply
      1. Bonita

        Hi Barbara, Thank you for your message and for stopping by, I haven’t made this recipe with gluten free flour before…But I’m sure if you use all-purpose GF flour it may have the Xanathan Gum in it. The GF flour is sticky and do have to be handled a little different. So follow my recipe but instead of shaping out the buns or trying to roll out or form into small buns.
        Use your muffin pan and scoop the batter into each one and bake it that way. I will share with you our GF bread and just notice the texture of the dough….https://youtu.be/8qZ3iGZJPiQ?si=mjzVyPOLxk7rel2h check this our and see what you think. Also copy and paste my recipe into your notes or pages and print from there and maybe it will work for you better. Please follow up!!
        Enjoy
        Bonita

        Reply
      2. Kimberly McDonald

        Just finished making these i didn’t use pure butter I think it had 67% vegetable oil in it the dough was wet but I knew to add more flour as I seen my mom do it I will come back here to edit my comment on how they taste

        Reply
        1. Bonita

          Hi Kimberly…Thank you for making our tea buns recipe. You can use margarine or butter. The only difference is the dough do have to be adjusted. Adding extra flour while mixing it and letting it rest in the fridge until the butter or margarine hardens.
          Then roll them or just pinch off some to make the buns.
          I hope you enjoyed them and thank you for stopping by…
          Bonita

          Reply
    4. Kyla Rowsell

      Hi Bonita. Would you use the same dough recipe to make gum drop buns? Instead of raisins?

      Reply
      1. Bonita

        Hi Kyla, Sorry I just seen your message and yes you can use the same recipe just add the gumdrops. Please if I don’t answer after a couple of days email me at [email protected] enjoy and Thank you
        Bonita

        Reply
    5. Georgina Pottle

      Hi Bonita, I love your recipe. I tried different ones but I always came back to yours. With regard to the butter, do you use salted table butter? I have been using it but I just wanted to check with you.

      Reply
      1. Bonita

        Hi Georgina, Thank you so much for your message and for enjoying our recipes. I do appreciate you letting us know, salted table butter is just fine. If you fine it to salt leave out the salt in the recipe, with the price of butter now you can use margarine if that is more affordable. Thank you once again and enjoy.
        Bonita

        Reply
    6. Sandra

      My dear, I’m so glad I’ve found your website and can’t wait to make these tea buns. I’m an old fashioned cook and these are right up my alley! My hubby LOVES raisins as do I so I think I may have to double the recipe, then I can also share some with my neighbor.? I have joined your news letter, looking forward to that! I just want to comment on your thorough instructions, this is a huge help for beginners to baking. Thank for taking the time to “do it up right”. All the best and stay safe during this stressful time.??

      Reply
      1. Bonita

        Hi Sandra: You are very welcome and thank you for joining our news letter and for stopping by, we are always glad to help brighten everyones day through our recipes. This is indeed stressful times and so many of us separated from our families and dealing with other health problems. I’m always happy to help brighten your day and enjoy all of our recipes to the fullest. These tea buns are so tasty and easy to make, extra raisins would be lovely. We are posting a NEW recipe today for BLUEBERRY DOUGHBOY DESSERT and this is a old fashion recipe made years ago by our elders to feed big families and have a dessert treat, I hope you get to watch our video and make the recipe. Stay safe and thank you 🙂 Bonita

        Reply
      2. Bonita

        You are very welcome Sandra, I may have already answered you but your message popped up again, I’m so glad you are enjoying our recipe for raisin tea buns, you can double the recipe or add more raisins if you wish. Please share a picture with us for our viewers slide show at [email protected] enjoy Bonita

        Reply
    7. Kevin Barker

      Hi Bonita! My wife made those raisin tea buns today, and followed your exact recipe. They turned out to be the best tea buns she have made over the years;they were so moist and delicious. Thanks to you. Keep up the Great work.

      Reply
      1. Bonita

        Hi Kevin: You are very welcome and thank you so much for letting me know, I’m so glad your wife made them and you both enjoyed our recipe. Say hi to her for me and thank her as well for making our recipe. Tea buns is one of these recipe you can make minutes before company shows up and they freeze well. Message anytime and have a wonderful day, stay safe. 🙂 Bonita

        Reply
    8. Brenda

      Hi Bonita
      I just finished making these buns. I doubled the raisins to 1 cup, softened them up a bit in warm water & wiped them dry with a paper towel. Perfect! I made the raisin squares along with you last week but my Bulk Barn raisins were so dry they soaked up all the sauce…still tasty though!

      Reply
      1. Bonita

        Hi Brenda: That is so wonderful and a good thing to do if they are dry and hard raisins. Soaking them for a few hours will work good too, thank you for letting me know you are enjoying our recipes and making them. 🙂 Stay safe Bonita

        Reply
    9. Elizabeth

      Hi Bonita
      I really enjoy your recipes and really enjoy watching your show on TV
      Do you dilute the evaporated milk with water when you make your t buns?
      Thanks
      Elizabeth
      Newfie on the rock

      Reply
      1. Bonita

        Hi Elizabeth: Thank you for your message and I’m so glad you are watching our EastLink Community channel show, we are excited its getting lovely coverage. I don’t water the evaporated milk I leave it whole, but you can if you wish, or use the 2% evaporated milk. I hope this helps and have a wonderful day…..:) Bonita

        Reply
    10. janet baird

      Hi Bonita, Do these biscuts freeze well? Also can you freeze the dough to make for another day or can you leave the dough in the fridge for a few days before baking them?

      Reply
    11. janet baird

      Thank you for the recipe Bonita! The were tea biscut NIRVANA! Mine did not brown very well so I put them under the broiler a for min or so…turned out great!

      Reply
      1. Bonita

        HI Janet: Thank you for your message and for stopping by, I’m so glad you made our recipe for tea buns and sometimes you can put a egg wash or milk wash over the top and they will brown more, enjoy to the fullest. 🙂 Bonita

        Reply
    12. Beth

      I used to buy tea biscuits from the local market when my children were little.we lived them lightly toasted wth a little butter. My children are grown and the market stopped offering the biscuits so the tea biscuit tradition ended. Over the last few years I’ve tried different recipes I found online but none of them measured up to memory. When I bit into the first biscuit I remembered “our” tea biscuits. In fact, this recipe is better with enhanced flavor. My husband says they are great. My neighbors family loves them and I passed some on to my daughter. She says they are just right! Thanks for sharing the recipe!

      Reply
      1. Bonita

        Hi Beth: Thank you so much for sharing your beautiful story with us, I’m so glad you enjoyed our recipe for tea buns. I’m so glad to help and thank you for stopping by. I agree there are so many different tea buns recipes and to get to one your family enjoys is amazing. Have a wonderful day and share our recipe link with your family and friends to enjoy 🙂 Stay safe. Bonita

        Reply
    13. Laura

      These were delicious! I cut the sugar in half and served them for supper with Chili. Thank you!

      Reply
      1. Bonita

        Hi Laura: That sounds lovely, I’m glad you enjoyed them. these are good with any meal or just with a cup of tea. But I do have a potato biscuit here you can make to have with your meal thats not sweet, https://youtu.be/qj6YQcr1DcE Enjoy Bonita

        Reply
    14. Pamela Murray

      The tea buns are delicous, but my. Dough very wet and sticky. Just read to refrigerate for 30 min, which i will do next time

      Reply
      1. Bonita

        Hi Pamela: Thank you for making our recipe, plus anytime you make these tea buns or the molasses one’s you can add more flour as well but putting them in the fridge hardens the butter and they cut really nice. I’m glad you enjoyed them. 🙂 Bonita

        Reply
        1. Tracey

          Hi my name is Tracey. I am an original newbie and live in Lethbridge AB. I LOVE your recipes. My grandmothers maiden name was Stella Hussey and she was from Woody Island NL. Cool you have the same last names. Cheers

          Reply
          1. Bonita

            Hi Tracey, Thank you for your message and for stopping by…oh my it’s a small world for sure. I’ve never been to woody island but they say it’s a lovely place. Who knows my husbands family may be related to her someway. It’s nice to know where our viewers is messaging from and welcome. Lethbridge AB is a lovely place we have visited there a few times over the years.
            Enjoy our channel and we post a new video recipe every Sunday and have over 400 plus recipe posted to date.
            🙂 All the best and Happy International Woman’s Day to you! Bonita

            Reply
    15. Linda

      Hi Bonita do you aerate your flour before measuring some other websites say it’s a must

      Reply
      1. Bonita

        Hi Linda: Thank you for your question and for stopping by, aerating or sifting is very important for most baking but not necessary for making teabuns but if you wish. Cakes, puddings, pastries it lightens the flour, for example if you are combining spices and cocoa for a cake sifting if together helps combined it. Do that make sense, but tea buns is a old fashion bun our elders would put together for a filler for a house full of children to eat while waiting for lunch or supper. These little tea buns are lovely and easy to make, enjoy to the fullest and have a wonderful day. 🙂 Bonita

        Reply
    16. Pam

      We love raisin tea biscuits and had great ones when we were in Newfoundland. So I went looking and found yours. They are great! They didn’t last a day! Thank you for sharing such a great recipe

      Reply
      1. Bonita

        Hi Pam, Thank you for stopping by and I’m so glad you enjoyed our tea buns recipe, I love having this dough made and in the fridge to make in the morning with my tea. 🙂 Bonita

        Reply
        1. Sandra Roberts

          I tried your Edison bun recipe followed it to the t even watched the video while makin them. Came out dry falling apart and all I can taste is bp. Was it 4 tea or tablespoons. Plus I ran out of parchment paper and put them in a pyrex dish.

          Reply
          1. Bonita

            Hi Sandra, thank you for your message and for stopping by. I am so sorry about your tea buns. I just checked my recipe and listened to the video and both said 4 teaspoons of Baking Powder NOT 4 tablespoons. These are a lovely batch of tea buns if you wish to make them again using the right about of Baking powder. Once again I’m so sorry this happened to you and thank you for your message.
            Bonita

            Reply
    17. Doreen Dawson

      Hi bus are great but did,nt rise very much

      Reply
      1. Bonita

        Hi Doreen; Thank you for your message and for making our recipe. I’m so sorry that your tea buns didn’t rise, they usually rise nice and very soft. Please give them another try and maybe check the baking powder to see if its still in date, I hope this helps and thank you. 🙂 Bonita

        Reply
    18. Donna Lawlor

      Hi Bonita I made your buns several times and they are good .

      Reply
      1. Bonita

        Hi Donna: Thank you for letting us know, its nice to see you are enjoying our recipe and thank you for leaving a message here for everyone to see. Have a lovely day 🙂 Bonita

        Reply
    19. Laura

      I made your tea buns today. I got 12 buns, I think I made them a bit too large I didn’t have a cookie cutter so I used a glass I think the next time I make them I will roll them. They came out delicious. thanks for the recipe.

      Reply
      1. Bonita

        Hi Laura: Thank you for your message and for visiting our website, I’m so glad you made and enjoyed them. I usually makes mine big as well but if you just want small tea buns you should get 24. Have a lovely day 🙂 Bonita

        Reply
    20. Michelle Bragg Lomond

      Bonita, thank you so much for showing me how to make the best tea buns, they were delicious, I had to make a second batch for dear hubby! They were almost like my nan’s!

      Reply
      1. Bonita

        HI Michelle: You are very welcome I’m glad you enjoyed them and so honoured to know they were almost like your nan’s…Thank you so much for your message and for visiting our website. 🙂 Bonita

        Reply
    21. Mike Warren

      Hi Bonita: I made the Newfoundland Raisin Tea Buns for the first time today. Not quite like my Mother-in-Law’s Raisin Tea Buns but they turned out pretty good for the first time. They seem more like scones. I like buns a bit larger, but I only got 7 buns from a recipe that could make 24. I have a rookie question: 1. the dough was very wet and sticky. It didn’t look like your dough. How do I fix this? BTW: I baked them in a small toaster/convection oven, and they came out perfect.

      Thanks for the recipe and directions.
      Mike

      Reply
      1. Bonita

        Hi Mike: Thank you for your message and for visiting my channel, I’m glad you made the raisin tea buns they are lovely. To answer your questions, the 24 buns are small 12 for medium and I guess 6 or 7 for large tea buns. If your dough is a little wet dust with more flour and put in the fridge to cool down your dough for about 30 minutes. I hope this helps and all the best the next time, baking them in a toaster/convection oven is diffently a challenge. Enjoy Bonita

        Reply
        1. Cindy Keough

          Hi, I had the same problem as Mike. My dough was very wet and sticky. Only reading the comments now to find out I had to either add more flour or refrigerate for 30 minutes first. Crossing my fingers!

          Reply
          1. Bonita

            Hi Cindy: Thank you so much for your message and I’m sorry to be getting back to you so late, I hope your tabus turned out good. This is a quick and easy recipe, but if you are using 2% milk it will make it more wet and homo milk or evaporated will be great. How did you teabuns turn out good, did they bake nice. Bonita

            Reply
        2. Gladys

          My husband made these last week. We are now into our 3rd batch . Best buns ever. I was surprised how moist they are.
          He just made your apple flips. Had one right out of the oven.
          OH MY GOODNESS DELICIOUS!!!
          Next batch he’ll add some walnuts.

          Reply
          1. Bonita

            HI Gladys, Thank you so much for letting us know you made and are enjoying our recipes. These tasty little tea buns are always a winning in our family. I’m so glad your family is enjoying them too. Wow! How lovely you made the apple flip recipe too. They take me back to our childhood and my mom making them. Have a lovely rest of the day and weekend. 🙂 Bonita

            Reply

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