Newfoundland Molasses Raisin Tea Buns

Soft, Sweet, and Full of East Coast Comfort

There’s something truly special about the smell of molasses and warm spices drifting through the kitchen — especially when it comes from a batch of freshly baked Newfoundland Molasses Raisin Tea Buns. These soft, pillowy buns are a beloved tradition on the East Coast of Canada, offering a nostalgic taste of home that pairs perfectly with a hot cup of tea.

Made with pantry staples like flour, butter, fancy molasses, and dried fruit, these tea buns are easy to make and even easier to love. Whether you’re baking for family, guests, or just because, they’ll fill your home with the kind of comfort only old-fashioned baking can bring.

Why You’ll Love These Tea Buns

• Deep Molasses Flavor: Using fancy molasses gives these buns a rich, slightly sweet taste without overpowering.
• Soft and Fluffy Texture: Cold butter and just the right balance of liquid make them tender and light.
• Simple, Traditional Recipe: No complicated steps, just classic ingredients and cozy results.
• Perfect with Tea or Coffee: Ideal for rainy afternoons, brunch tables, or as a snack with butter and jam.

Ingredients

3 cups all-purpose flour

• ½ cup sugar
• 2 tsp baking powder (heaping)
• 1 tsp baking soda (heaping)
• 2 tsp cinnamon (optional but recommended)
• 1 tsp ground nutmeg (optional)
• ¾ cup cold butter, cut into cubes
• 1½ cups raisins
• ½ cup fancy molasses
• ½ cup milk
• 1 tsp vanilla extract

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

1. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.

1. Cut in the butter: Add the cold butter cubes and use a pastry cutter or your fingers to work it into the dry mix until crumbly.
2. Add the raisins: Stir them into the flour mixture so they’re evenly distributed.

1. Make the wet mixture: In a separate bowl or measuring cup, whisk together the molasses, milk, and vanilla extract.
2. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a soft dough forms. Avoid overmixing.
3. Roll and cut: Turn the dough onto a lightly floured surface. Roll it out to about 1-inch thickness and cut into rounds using a biscuit cutter or drinking glass.

1. Bake: Place buns on the prepared baking sheet, spaced slightly apart. Bake for about 30 minutes or until puffed and lightly golden.

1. Cool and serve: Let cool slightly before serving. Best enjoyed warm with butter.

Tips for the Best Tea Buns

• Use fancy molasses only: Avoid blackstrap or cooking molasses — it’s too strong and bitter.
• Don’t skip the spices: Cinnamon and nutmeg bring cozy warmth that really complements the molasses.
• Keep the butter cold: Cold butter helps the dough stay light and fluffy.
• Try variations: Not a fan of raisins? Swap them for dried cranberries or blueberries. Soak dried fruit in warm water if needed to soften.

Serving and Storing

These tea buns are best served warm, fresh out of the oven or reheated slightly. They pair beautifully with a smear of butter, a drizzle of honey, or even a slice of cheddar.

To store: Keep them in an airtight container at room temperature for up to 3 days.
To freeze: Wrap individually in plastic wrap and freeze for up to 2 months. Reheat in the oven or microwave.

Chef Neyma

Newfoundland Molasses Raisin Tea Buns

1 from 1 vote

Newfoundland Molasses Raisin Tea Buns are soft, lightly sweet biscuits made with fancy molasses, warm spices, and plump raisins. A beloved East Coast treat, they’re perfect for pairing with tea and bring cozy, nostalgic flavor in every bite.

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Servings:12 buns

Cuisine:canadian

Ingredients Method Notes

Ingredients

  

• 3 cups all-purpose flour
• ½ cup sugar
• 2 tsp baking powder heaping
• 1 tsp baking soda heaping
• 2 tsp cinnamon optional but recommended
• 1 tsp ground nutmeg optional
• ¾ cup cold butter cut into cubes
• 1½ cups raisins
• ½ cup fancy molasses
• ½ cup milk
• 1 tsp vanilla extract

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
3. Cut in the butter: Add the cold butter cubes and use a pastry cutter or your fingers to work it into the dry mix until crumbly.
4. Add the raisins: Stir them into the flour mixture so they’re evenly distributed.
5. Make the wet mixture: In a separate bowl or measuring cup, whisk together the molasses, milk, and vanilla extract.
6. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a soft dough forms. Avoid overmixing.
7. Roll and cut: Turn the dough onto a lightly floured surface. Roll it out to about 1-inch thickness and cut into rounds using a biscuit cutter or drinking glass.
8. Bake: Place buns on the prepared baking sheet, spaced slightly apart. Bake for about 30 minutes or until puffed and lightly golden.
9. Cool and serve: Let cool slightly before serving. Best enjoyed warm with butter.

Notes

Tips for the Best Tea Buns

• Use fancy molasses only: Avoid blackstrap or cooking molasses — it’s too strong and bitter.
• Don’t skip the spices: Cinnamon and nutmeg bring cozy warmth that really complements the molasses.
• Keep the butter cold: Cold butter helps the dough stay light and fluffy.
• Try variations: Not a fan of raisins? Swap them for dried cranberries or blueberries. Soak dried fruit in warm water if needed to soften.

A Delicious Twist: Dried Cranberries Instead of Raisins

If raisins aren’t your thing, you’re not alone — many bakers have turned to dried cranberries for a tangy, slightly tart twist on the classic. Cranberries add a bright pop of flavor that contrasts beautifully with the rich molasses and warm spices. They keep their shape during baking and bring a festive flair, making this variation especially perfect for fall and winter.

Just use them in the same quantity as raisins (1½ cups), and if they feel a bit dry, soak them in warm water or orange juice for 5–10 minutes before adding to the dough. It’s a simple swap that adds a fresh take on a beloved Newfoundland classic.

FAQs

Can I use whole wheat flour instead of all-purpose?
Yes, but they’ll be a bit denser. Try half-and-half to keep the texture balanced.

What’s the difference between fancy and cooking molasses?
Fancy molasses is lighter, sweeter, and meant for baking. Cooking or blackstrap molasses is more bitter and too strong for this recipe.

Do I have to use raisins?
Not at all! Dried cranberries or blueberries are popular swaps and taste amazing with molasses.

Can I make these vegan?
Try using plant-based milk and vegan butter. The texture might change slightly but should still be delicious.

Final Thoughts

If you’re craving something that tastes like a warm East Coast hug, these Newfoundland Molasses Raisin Tea Buns are the answer. Simple ingredients, traditional flavors, and a whole lot of heart in every bite