Newfoundland tea buns are quick, baking-powder-raised buns often served with tea; family versions may be plain or include raisins. This measured raisin version follows a local formula using unsweetened evaporated milk, lemon and vanilla. Its light, buttery crumb differs from the molasses and spice profile of Lassy buns.
Newfoundland tea buns are quick, baking-powder-raised buns often served with tea; family versions may be plain or include raisins. This measured raisin version follows a local formula using unsweetened evaporated milk, lemon and vanilla. Its light, buttery crumb differs from the molasses and spice profile of Lassy buns.
Step 1Wash hands with soap and warm water for 20 seconds. Heat the oven to 190°C and line a baking sheet with parchment.
Step 2Whisk flour, sugar, baking powder and salt. Cut in the cold butter until coarse crumbs remain, then stir in the raisins.
Step 3Mix the unsweetened evaporated milk, lemon juice and vanilla; let stand for 2 minutes.
Step 4Pour the liquid into the flour mixture and stir just until a soft dough forms. Do not knead it smooth.
Step 5On a lightly floured surface, pat the dough to about 2.5 cm thick. Cut 12 rounds with a 7–8 cm cutter, gathering the scraps once. Set them about 3 cm apart on the sheet.
Step 6Bake for 20–25 minutes, until lightly golden and set in the centre. A tester should come out without wet dough.
Step 7Cool on a rack for 10 minutes. Serve warm or at room temperature, plain or with butter or jam.
These lightly sweet buns suit tea time, breakfast or a snack. Evaporated milk and lemon juice give the dough a gentle tang; vanilla keeps the flavour simple. Handle the dough lightly and bake soon after mixing so the baking powder can lift it. Do not taste raw dough because it contains uncooked flour. Once baked, cool fully before storing airtight in a cool, dry place for up to 2 days, or freeze for up to 1 month.
Rounded estimate per bun, based on 12 buns and standard composition values for flour, sugar, baking powder, butter, raisins, unsweetened evaporated milk, lemon juice and vanilla. Approximate batch: 4,030 kcal, 599 g carbohydrate, 62 g protein, 162 g fat, 18 g fibre and 3,500 mg sodium. Brands and bun size change the result; not laboratory analysis.
Contains wheat (gluten) and milk. Check labels and cross-contact risks, especially for flour, unsweetened evaporated milk and raisins. Wash hands before cooking and after handling raw dough; do not taste it. Bake until the centre is set and no wet dough remains. Cool fully before sealing; store airtight in a cool, dry place for up to 2 days or freeze for up to 1 month. Discard buns with visible mould; do not judge safety by smell or taste alone.
Yes. Omit the raisins for plain buns; keep all other amounts the same.
