Newfoundland Molasses Raisin Tea Buns. My decades old recipe for soft, delicious, sweet molasses raisin tea buns that can be made using cinnamon as well. Perfect for a mug up any time.
Newfoundland Molasses Raisin Tea Buns, a traditional favourite that you can make plain or with fragrant spices.
You may find this recipe uses more molasses than other buns you’ve tried but I like them dark and sweet. You can use less molasses and adjust the amount of milk to make sure there is enough liquid to form the dough.
Be careful when making adjustments, molasses makes baked goods a little more difficult to rise.
Too much can also result in a denser harder baked goods too. I like mine at this height but they can be made a little higher. Just squeeze them into a 9×9 pan instead of a 9×13 and bake for about 10 minutes longer.
Need more brunch inspiration?
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Like this Molasses Raisin Tea Buns recipe?
You’ll find lots of other locally inspired dishes in our Newfoundland Recipes Category and even more great ideas like this in our Muffins, Scones and Tea Buns Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Newfoundland Molasses Raisin Tea Buns
Newfoundland Molasses Raisin Tea Buns - my recipe for soft, delicious, sweet molasses raisin tea buns that can be made using cinnamon & nutmeg as well. Perfect for a mug up any time.
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 2 tsp rounded baking powder
- 1 tsp rounded baking soda
- 2 tsp cinnamon, optional
- 1 tsp freshly ground nutmeg, optional
- 3/4 cup cold butter, cut in cubes
- 1 1/2 cup raisins (light or dark, your preference)
- 1/2 cup fancy molasses
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
- Cut in or pulse in in the butter until the mixture resembles a fine meal.
- Remove to a large bowl and stir in the raisins.
- Make a well in the center of this mixture.
- Mix together the molasses, milk and vanilla.
- Pour into the well and mix only enough to form a dough ball.
- On a floured surface, roll to 1 inch thickness and cut out buns with biscuit cutter. You may need a little more flour on top as well to prevent sticking to the rolling pin.
- Place in a parchment lined 9x13 baking pan. Bake at 350 degrees F for 30 minutes. Baking time may vary a little depending on the size of your biscuit cutter.
- This recipe makes about 12 tea buns.
Nutrition Information
Yield
12Serving Size
12 tea bunsAmount Per Serving Calories 355Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 291mgCarbohydrates 59gFiber 2gSugar 30gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Terry
Sunday 21st of April 2024
Hi Barry! The "...ready to go..." and "...fresh from the oven. " pics clearly show a pan that has 24 tea buns in it.
Did you make them two-bite size (smaller buns = more), or double the recipe, and if the latter, what size pan did you use? Thanks so much!
It's 11° as I type this, and we're supposed to get freezing rain this afternoon. Hopefully other parts of Alberta will get some too, in order to help with the wildfires we've had burning for almost a month.
Charlie
Friday 28th of October 2022
Barry: I did everything exactly as you said. The batter turned out like and extra thick cake batter. I had to add a little more than 2 extra cups of flour and knead it in to make it so I could roll it out.
I need help with this.
Max
Thursday 1st of April 2021
I made them step by step but they wasn’t soft and fluffy like my mom use to make wat did I do wrong
Tom
Tuesday 9th of February 2021
This is the same recipe on the Crosby Molasses site!
Terry
Sunday 21st of April 2024
@Barry C. Parsons, Not if they haven't done adequate fact checking. And have made MILLIONS, from the sale of their molasses - especially if it's going to be used in THIS recipe!
Max
Tuesday 16th of March 2021
Got them in the oven right now but left out the raisins because my wife don’t like them and it’s her birthday today
Barry C. Parsons
Wednesday 10th of February 2021
My recipe was posted 8 years prior to the Crosby's one. It seems pretty clear that they adapted mine. It also says it was from another website but my recipe predates that one by 5 years. Is imitation really flattery? Hmmmm....
Lauren B Davis
Monday 4th of February 2019
Just made these! They're delicious. Posted a photo on Instagram/Facebook and gave your site credit. Look forward to discovering more.