Newfoundland Raisin Buns Recipe

I unearthed my Nan’s handwritten card for Tea Buns, and the tiny, unexpected technique tucked into the margins revealed a piece of Newfoundland kitchen lore I had to share.

I’ve always loved how a simple batch of Newfoundland Desserts can turn an ordinary afternoon into something a bit mysterious, like finding a note in an old coat pocket. I ruin a perfectly good afternoon waiting for that first bite, because these Raisin Buns never behave like you expect.

I use self rising flour and lots of raisins, and somehow they come out both tender and a little chewy, like someone forgot to decide which way they wanted to be. If you like tea buns that surprise you every time, stick around, I promise there’s a story in every bite.

Ingredients

• Self-rising flour: Gives structure and carbs, modest iron, makes buns tender and slightly dense.
• Sugar: Adds sweetness, quick energy and mostly empty calories, too much makes dough very sweet.
• Unsalted butter: Adds rich flavor, fat and calories, gives soft crumb and golden crust when baked.
• Raisins: Natural sweetness, fiber and iron, chewy texture, soak them if you want plumper raisins.
• Egg: Binds ingredients, adds protein and color, helps rise and gives a slightly richer taste.
• Milk: Adds moisture, calcium and protein, whole milk gives a creamier richer dough than skim.
• Vanilla extract: Optional flavor boost, tiny calories, makes aroma nicer and lifts overall sweetness a bit.

Ingredient Quantities

• 3 cups self-rising flour (or 3 cups all-purpose flour plus 3 teaspoons baking powder and 1/2 teaspoon salt)
• 1/4 cup granulated sugar
• 4 tablespoons cold unsalted butter (about 1/4 cup), cut into small pieces
• 1 cup raisins (about 150 g)
• 1 large egg, lightly beaten
• 1 cup milk (whole milk preferred)
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon melted butter for brushing (optional)

How to Make this

1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or lightly grease it. If you are using all purpose flour, stir 3 teaspoons baking powder and 1/2 teaspoon salt into the 3 cups flour now.

2. Put the flour and 1/4 cup sugar in a large bowl and mix. Add the cold butter cut into small pieces. Use a pastry cutter, two knives, or grate frozen butter and work it in until the mix looks like coarse crumbs with pea sized bits.

3. Toss the raisins with a tablespoon of the flour mixture so they dont all sink to the bottom. Stir the raisins into the flour and butter crumbs.

4. Whisk the egg, 1 cup milk and the teaspoon vanilla in a measuring cup. Make a well in the dry mix and pour the wet in. Stir gently with a fork or spatula until a shaggy, slightly sticky dough comes together. Do not overmix.

5. Turn the dough out onto a lightly floured surface and pat or gently roll to about 1 inch thick. Use a round cutter about
2.5 to 3 inches across and press straight down to cut buns, dont twist the cutter. Repress scraps only once or twice to avoid tough buns.

6. Place the buns on the prepared sheet about 1 to 2 inches apart. If you want taller sides place them a little closer, but dont crowd them.

7. If you like a shiny top brush lightly with milk or a tiny bit of beaten egg; this is optional. Bake for about 12 to 15 minutes until the tops are golden and the centers are set.

8. Remove from the oven and immediately brush with 1 tablespoon melted butter for flavor and sheen, if using. Cool on a rack for a few minutes.

9. Serve warm with butter and a steaming cup of tea. Tips: keep the butter very cold, handle the dough as little as possible, use parchment for easy cleanup, and freeze any extras in a sealed bag for up to a month.

Equipment Needed

1. Rimmed baking sheet (lined with parchment or lightly greased)
2. Parchment paper or nonstick spray
3. Large mixing bowl
4. Pastry cutter or two knives or box grater (grate frozen butter if you dont have a cutter)
5. Measuring cups and spoons
6. Whisk plus a fork or rubber spatula for mixing
7. 2.5 to 3 inch round cutter or a drinking glass
8. Rolling pin or just your hands for patting the dough out
9. Pastry brush for brushing milk, egg wash or melted butter
10. Cooling rack for quick rest before serving

FAQ

Newfoundland Raisin Buns Recipe Substitutions and Variations

• Self-rising flour: use 3 cups all-purpose + 3 tsp baking powder + 1/2 tsp salt (exact swap). For gluten free use a 1:1 GF flour blend and add 1 tsp xanthan gum if its not already included.
• Granulated sugar: swap with 1/4 cup packed light brown sugar for a deeper, caramel-y flavour, or 3 tbsp honey (reduce milk by 1-2 tbsp to keep dough from getting too wet).
• Cold unsalted butter: use equal amount cold vegan butter or solid coconut oil for a dairy-free bun. If you use oil that’s already melted chill the dough a bit before shaping because it gets sticky.
• Raisins: substitute currants, chopped dates or dried cranberries, or even chocolate chips if you want a treat. If your dried fruit is tough soak for 10 minutes in warm water or rum then drain before adding.

Pro Tips

1) Keep the butter ice cold and work fast. Grate frozen butter or chill cut pieces 10 minutes before mixing, and if the dough starts to feel warm pop it in the fridge for 15 minutes so the buns stay flaky.

2) Dont overmix the wet and dry. Stop when the dough is just shaggy and holds together, otherwise youll end up with tough, dense buns.

3) Plump the raisins first or toss them in a little of the dry flour so they dont sink and clump. If you soak them briefly in warm tea or rum, drain well so they dont add extra liquid.

4) For best finish brush with melted butter right out of the oven and cool on a rack. To save extras freeze on a tray then transfer to a sealed bag so they keep their shape.