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
RAISIN TEA BISCUITS
Provided by Anna Olson
Categories dessert,fruit,Party Favourites,snack
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F. Soak raisins in hot water for 5 minutes and drain off excess water. Set aside. Stir together flour, sugar, baking powder and salt. Cut in butter with fingers until only a few visible pieces of butter remain. Stir in 1 cup milk, just until dough comes together. Add raisins.
- Turn dough out onto a lightly floured surface. Divide dough in two and shape into 2 rounds, flattening to about 3/4-inch thick with your hands. Cut each round into 8 wedges. Place biscuits on a parchment-lined baking sheet and brush with remaining 2 Tbsp milk. Bake for 15 to 18 minutes, until evenly browned.
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 :
CINNAMON RAISIN BISCUITS
My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
YUMMY RAISIN TEA BISCUITS - NO SUGAR ADDED
This recipe came from one of my wonderful Canadian girl friends - it's so quick and easy and these are great for quick company stopping in for a cuppa. Freeze well and give you that home-made feeling without a lot of fuss. (I 1/2'd the salt as per recommend - I think when I traded the sugar for Splenda it probably didn't counteract the salt as well)
Provided by HeidiRenee
Categories Breads
Time 30m
Yield 15 2, 15 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 450*.
- Soak raisins in hot water so they are moist for baking.
- Mix first five ingredients, cut in butter until it is pea sized.
- Add milk, stir to combine (don't over mix), dough will come together when kneaded.
- Drain raisins and stir until combined.
- Turn onto lightly floured surface, knead 8-10 times.
- Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
- Brush with milk and sprinkle with splenda (or sugar).
- Bake on ungreased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 149.3, Fat 6.9, SaturatedFat 4.2, Cholesterol 18, Sodium 225.6, Carbohydrate 20.8, Fiber 1.6, Sugar 5.8, Protein 2.7
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
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