Newfoundland Tea Buns are a beloved traditional recipe from the kitchens of Atlantic Canada. These buns are soft, slightly sweet, and incredibly easy to make. Unlike yeast breads, they come together quickly with baking powder as the leavening agent, making them perfect for beginner bakers. With a touch of vanilla and optional raisins, they’re a comforting snack to enjoy with tea, coffee, or even a bit of jam.
Why You’ll Love This Recipe
- Quick and beginner-friendly — no yeast or long rising times
- Pantry ingredients you probably already have
- Versatile — add raisins, cranberries, or even a sprinkle of cinnamon
- Classic Newfoundland tradition with a cozy, homemade taste
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- ½ cup cold butter, cubed
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup raisins (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet by greasing or lining with parchment paper.
- Mix the dry ingredients: In a large bowl, combine flour, baking powder, and sugar. Stir to blend evenly.
- Cut in the butter: Add the cubed butter. Use a pastry blender or two knives to work the butter into the flour mixture until it resembles coarse crumbs.
- Prepare the wet mixture: In a separate bowl, lightly beat the eggs. Stir in milk and vanilla extract.
- Combine: Make a well in the dry mixture and pour in the wet ingredients. Mix until a soft dough forms. If adding raisins, fold them in now.
- Shape the dough: Turn the dough onto a lightly floured surface. Roll or pat out to about ½-inch thick. Cut into small squares or rounds about 1–2 inches across.
- Bake: Place the buns on the prepared baking sheet. Bake for about 20 minutes, or until the tops are lightly golden brown.
- Cool and serve: Allow the buns to cool slightly before serving. Enjoy warm with butter, jam, or a drizzle of honey.
Tips for Success
- Don’t overmix: Stir the dough just until combined to keep the buns soft.
- Adjust stickiness: If the dough feels too sticky, add a sprinkle of flour. If too dry, add a splash of milk.
- Butter quality matters: Use real butter for the best flavor and tender texture.
- Check early: Smaller buns may bake faster — start checking around the 16-minute mark.
Variations
- Fruit swaps: Replace raisins with dried cranberries, currants, or chopped dried apricots.
- Spiced buns: Add ½ teaspoon of cinnamon or nutmeg to the dry mixture.
- Glazed version: Mix powdered sugar with a little milk and drizzle over cooled buns.
- Savory tea buns: Leave out the sugar and raisins, then add shredded cheese or chopped herbs.
Storage & Freezing
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps up to 5 days. Warm before serving for best taste.
- Freezer: Freeze fully cooled buns in a sealed bag for up to 3 months. Reheat in the oven or microwave before serving.
Frequently Asked Questions (FAQ)
Q: Do Newfoundland Tea Buns need yeast?
No, these buns are made with baking powder instead of yeast, which makes them quick and easy to prepare.
Q: Can I make them without raisins?
Absolutely! The raisins are optional. You can leave them out or replace them with another dried fruit.
Q: Can I use margarine instead of butter?
Yes, but butter gives the buns the best flavor and texture. If using margarine, choose a stick version, not soft spread.
Q: How do I know when the buns are done?
They’re ready when the tops are lightly golden and a toothpick inserted in the center comes out clean.
Q: Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for a few hours before baking. Just don’t leave it too long, or the baking powder may lose its strength.
Newfoundland Tea Buns are the kind of recipe every home baker should know. They’re simple, quick, and endlessly adaptable — just the kind of treat you want when friends drop by or when you need a little taste of comfort. Whether you enjoy them plain, with raisins, or with your own twist, these buns are sure to become a family favorite.