Newfoundland Molasses Raisin Tea Buns

If you grew up on the East Coast of Canada, chances are you’ve had a tray of these sitting warm on the counter, filling the kitchen with the smell of molasses and spice. Newfoundland Molasses Raisin Tea Buns are more than just baked goods — they’re a hug from home, a teatime staple, and a recipe passed through generations.

Newfoundland Molasses Raisin Tea Buns

Newfoundland Molasses Raisin Tea Buns are soft, lightly sweetened biscuits flavored with fancy molasses and packed with plump raisins. The dough is easy to prepare with basic pantry ingredients, then rolled, cut, and baked until golden. Warm spices like cinnamon and nutmeg add cozy depth, while the rich molasses gives these buns their signature flavor. Perfect with butter and a cup of tea, these classic East Coast treats are ideal for breakfast, snacks, or sharing with loved ones.

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Ingredients Method Notes

Ingredients

  

Dry Ingredients:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp rounded baking powder
• 1 tsp rounded baking soda
• 2 tsp cinnamon optional
• 1 tsp freshly ground nutmeg optional

Fat:

• ¾ cup cold butter cubed

Add-Ins:

• 1½ cups raisins sultanas, currants, or chopped dried fruit work too

Wet Ingredients:

• ½ cup fancy molasses not blackstrap
• ½ cup whole milk
• 1 tsp vanilla extract

Method

 

Preheat & Prep:

1. Preheat oven to 350°F (175°C). Line a 9×13″ baking pan with parchment paper or lightly grease.

Mix Dry Ingredients:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and spices (if using).

Cut in Butter:

1. Add the cubed cold butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add Raisins:

1. Stir in the raisins so they’re evenly distributed throughout the flour mixture.

Mix Wet Ingredients:

1. In a small bowl or measuring cup, whisk together the fancy molasses, milk, and vanilla extract.

Form the Dough:

1. Make a well in the center of the dry ingredients and pour in the molasses mixture. Stir gently until a soft dough forms. Don’t overmix.

Roll & Cut:

1. Turn the dough onto a floured surface. Lightly roll out to about 1 inch thick. Use a round cutter or glass to cut into buns.

Pan the Buns:

1. Place buns side-by-side in the prepared pan so they’re just touching. This keeps them soft as they bake.

Bake:

1. Bake for about 30 minutes or until the tops are golden brown and a toothpick comes out clean.

Cool & Serve:

1. Let cool for a few minutes in the pan. Serve warm with butter or jam.

Notes

To Serve:

• Best enjoyed warm with butter, molasses, or partridgeberry jam.
• Pair with a cup of hot tea or coffee for a classic Newfoundland treat.

To Store:

• Keep in an airtight container at room temperature for up to 3 days.
• Freeze extras by wrapping tightly and storing in a freezer-safe bag. Reheat in oven or microwave.

These buns are incredibly easy to make, gently sweetened with fancy molasses, and packed with raisins. They strike that perfect balance between biscuit and cake — tender, soft, and perfect with a mug of tea. Whether you’re revisiting a childhood favorite or baking them for the first time, this recipe delivers cozy comfort in every bite.

Ingredients

Dry Ingredients:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp (rounded) baking powder
• 1 tsp (rounded) baking soda
• 2 tsp cinnamon (optional)
• 1 tsp freshly ground nutmeg (optional)

Fat:

• ¾ cup cold butter, cubed

Add-Ins:

• 1½ cups raisins (sultanas, currants, or chopped dried fruit work too)

Wet Ingredients:

• ½ cup fancy molasses (not blackstrap)
• ½ cup whole milk
• 1 tsp vanilla extract

Step-by-Step Instructions

Preheat & Prep:

Preheat oven to 350°F (175°C). Line a 9×13″ baking pan with parchment paper or lightly grease.

Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and spices (if using).

Cut in Butter:

Add the cubed cold butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add Raisins:

Stir in the raisins so they’re evenly distributed throughout the flour mixture.

Mix Wet Ingredients:

In a small bowl or measuring cup, whisk together the fancy molasses, milk, and vanilla extract.

Form the Dough:

Make a well in the center of the dry ingredients and pour in the molasses mixture. Stir gently until a soft dough forms. Don’t overmix.

Roll & Cut:

Turn the dough onto a floured surface. Lightly roll out to about 1 inch thick. Use a round cutter or glass to cut into buns.

Pan the Buns:

Place buns side-by-side in the prepared pan so they’re just touching. This keeps them soft as they bake.

Bake:

Bake for about 30 minutes or until the tops are golden brown and a toothpick comes out clean.

Cool & Serve:

Let cool for a few minutes in the pan. Serve warm with butter or jam.

Serving & Storing

To Serve:

• Best enjoyed warm with butter, molasses, or partridgeberry jam.
• Pair with a cup of hot tea or coffee for a classic Newfoundland treat.

To Store:

• Keep in an airtight container at room temperature for up to 3 days.
• Freeze extras by wrapping tightly and storing in a freezer-safe bag. Reheat in oven or microwave.

Why You’ll Love This Recipe

• Old-fashioned flavor: Molasses brings rich, sweet depth with a hint of spice.
• Simple prep: No fancy equipment or techniques — just mix, roll, and bake.
• Versatile: Add different dried fruits or omit spices for a personalized twist.
• Perfect texture: Tender, fluffy, and golden with just enough chew from the raisins.
• Nostalgic: Feels like coming home — even if you’ve never been to Newfoundland.

Have you ever tried molasses tea buns like these? Whether this recipe brings back memories or you’re baking them for the first time, I’d love to hear how they turned out! Share your own twist in the comments below, and don’t forget to tag your photos if you post them — I’d be thrilled to see your bakes!

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