To kick off my Canadian extravaganza, you just had to know I was going to post about something close to home for me. I’m sure that not many people who grew up in Newfoundland would be unfamiliar with raisin tea buns, they were (and probably still are) a staple in most kitchens when I was growing up and a total must-have to serve to guests when having someone over for a cup of tea. As a kid, I used to love when my nan would whip up a batch of these light little biscuits of sweetness, sans raisins of course, because as every child knows, raisins are gross. My contempt for raisins has changed over the years but my love for tea buns has never waned.
These are the easiest things in the world to throw together, and if you choose to take the modern approach as I do and use a food processor, they’ll be ready by the time your tea has finished steeping. You can of course take the alternative route and make them the traditional way, just like Nan used to do. Warm from the oven with a spot of margarine or jam and a hot cup of Tetley tea, I’m pretty there’s not much better in this world.
NEWFOUNDLAND RAISIN TEA BUNS
- 1 1/2 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons vegan margarine sticks, cold
- 1 tablespoons lemon juice
- 3/4 teaspoons vanilla extract
- 1/2 cup unsweetened soy or almond milk
- 1/2 cup raisins
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicon mat.
- In a food processor or bowl, mix together the flour, sugar, baking powder and salt. Cut margarine into chunks and add to flour mixture, tossing to coat. If using food processor, blend in short bursts until mixture resembles fine breadcrumbs, or use a pastry cutter to cut the margarine into the flour. Mix in raisins. In a separate bowl, mix together remaining wet ingredients. Form a well in the center of your flour mixture and pour wet ingredients into the well, mix just until all the ingredients are combined and form a rough ball of dough.
- Roll dough to 3/4″ thickness and cut out buns with a 3” biscuit cutter, place on baking sheet. Bake for 25 to 30 minutes or until tops begin to turn a golden brown. Let cool slightly on pan then transfer to wire rack. Consume with a pat of margarine while still warm.