Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
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.
Add the raisins: Stir them into the flour mixture so they’re evenly distributed.
Make the wet mixture: In a separate bowl or measuring cup, whisk together the molasses, milk, and vanilla extract.
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.
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.
Bake: Place buns on the prepared baking sheet, spaced slightly apart. Bake for about 30 minutes or until puffed and lightly golden.
Cool and serve: Let cool slightly before serving. Best enjoyed warm with butter.
