THE BEST NEWFOUNDLAND RAISIN TEA BUNS
Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.
Provided by Barry C. Parsons
Time 30m
Number Of Ingredients 9
Steps:
- I 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 like Nan did.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Cut in the butter until mixture resembles a coarse meal.
- Transfer to a large bowl and toss in the raisins.
- Make a well in the center of the dry mix.
- Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
- Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
- Bake at 375 degrees F for 20-25 minutes or until golden brown.
- Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.
Nutrition Facts : Calories 265 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize g, Sodium 282 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
TRADITIONAL NEWFOUNDLAND RAISIN TEA BUNS
Traditional Newfoundland Raisin Tea Buns, made with a few simple ingredients and so very tasty. 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. Traditional Newfoundland Raisin Tea Buns, made with sultana raisins and a few simple ingredients. 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. Tea buns is a old time recipe, these are Newfoundlanders favourites for many years, every household would make them and they were plenty of them. I have two more recipes on my website one for plain 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. Traditional Newfoundland Molasses 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 Bonita's Kitchen first Cookbook This is our link to our second cookbook. Please continue on to my recipe for Traditional Newfoundland Raisin Tea Buns.
Provided by Bonita's Kitchen
Yield 24 buns
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
NANNY'S NEWFOUNDLAND TEA BISCUITS
My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.
Provided by carynliles
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
- Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
- Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 142.5 mg, Sugar 6.5 g
TEA BUNS
Lighter than scones, they're the perfect afternoon snack. This recipe is fairly flexible: water, milk, or orange juice all add their own subtle flavours as liquids; substitution of coconut for raisins makes a very nice dessert bun. Try what you like! The recipe, as is, is delicious with stewed rhubarb.
Provided by me2006
Categories Scones
Time 30m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together dry ingredients.
- Cut in butter or margarine until well-blended and no longer lumpy.
- Add raisins.
- Add milk.
- Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
- Place on a greased baking sheet.
- Bake at 375 for 13-15 minutes.
GOLDEN TEA BUNS (SALLY LUNN BUNNS)
This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.
Provided by swissms
Categories Yeast Breads
Time 4h12m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
- Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
- Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
- Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
- Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
- With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
- Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.
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