Raisin Tea Buns-Traditional Newfoundland
Hi and welcome to my website!
Thank you for stopping by and if you are looking to make some tasty raisin tea buns you are in the right place..... we hope you check out the video tutorial to our delicious little raisin tea buns before you leave. These tea buns are quick and easy to make.
If you are expecting company you can make them in 30 minutes or less.
Of course you can't have tea buns without a nice cup of tea, so seat back and make yourself a cup of tea and enjoy our recipe.
and the other tea bun recipe is for Traditional Newfoundland Molasses Buns and they are equally delicious.
Check out the link to our first and second cookbook.
https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for Traditional Newfoundland Raisin Tea Buns.
Ingredients
- Butter - 1/2 cup
- Flour - 2 cups
- Sugar - 1/2 cup
- Evaporated Milk - 1/2 cup
- eggs - 1 large
- Sea salt - 1/4 tsp
- Raisins - 1/2 cup or more
- Baking Powder - 4 Tsp
Instructions
Method:
- Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together.
- 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.
- Add raisins if you are making the raisin buns if not don't add.
- Continue on forming into a ball then put out onto a piece of wax paper or parchment paper.
- After pinch off small pieces of dough and form a ball, then place on the parchment paper and make all balls the same size.
- If you like to roll them out follow this method, cover with a sprinkle of flour and roll into 1/4 inch thick pastry.
- 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.
- Once baking is complete, remove from oven put on a serving plate eat hot or cold with butter and homemade jam.
Allergens
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
Traditional Newfoundland Cod Pouches
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.
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.
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.
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.
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
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
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!
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
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!
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
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.
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
Hi Bonita I made your buns several times and they are good .
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
Hi bus are great but did,nt rise very much
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
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
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
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.
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
Hi Bonita do you aerate your flour before measuring some other websites say it’s a must
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
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
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
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
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
These were delicious! I cut the sugar in half and served them for supper with Chili. Thank you!
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
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!
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
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!
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
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?
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
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
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!
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
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.
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
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.??
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
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
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.
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
Hi Bonita. Would you use the same dough recipe to make gum drop buns? Instead of raisins?
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
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.
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
Hi Bonita, just wondering can you use grated cheese instead of raisins, my husband isn’t a fan of raisins thanks
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