What is the difference between a scone and a tea bun?

These tea buns are actually scones and not buns or biscuits . Scones usually contain eggs, sugar and milk while biscuits are not usually as sweet and may not contain any sugar at all. And biscuits don't have as much liquid and often don't contain eggs.

What is the secret of soft buns?

For soft bread, use a high-gluten flour, such as bread flour or all-purpose flour. Use the right amount of water . The amount of water you use will also affect the texture of your bread. If you use too much water, your bread will be too soft and sticky.

What is the secret to making good scones?

Baking tips for making the perfect scones The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What do British people call biscuits?

In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.

What ingredient makes bread soft?

Use around 5% sugar (percentage of flour), use of milk and honey in the recipe keeps the bread soft and moist after baking if kept covered and protected from dry environments. Use of oil in the recipe also keeps the bread softer.

How do you make buns taste better?

Try basting your buns for moisture and flavor . "Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun."

How do you keep buns soft when baking?

Add a little bit of milk to your egg yolk before brushing over the bread/before baking . The milk helps keep the buns soft and the yolk gives them a good colour. 5. Standard temperature for breads/buns ranges from 180-200 C.

What makes a scone a scone?

“Scones are made with cream and eggs ,” said Katina Talley, owner of Sweet Magnolias Bake Shop in Omaha, Nebraska. “They're sweeter, drier, and may contain fruit. Biscuits are typically made with buttermilk and no eggs. They're flaky, soft, and traditionally not sweet.”

Are tea cakes and scones the same?

It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast .

What the heck is a scone?

Scones are classified as fast bread in the baking world because the chemical leavening agent is used instead of yeast to make the bread rise. Scones and other quick bread like biscuits can be produced and baked rapidly.

Are scones supposed to be hard or soft?

Scones made with cream (rather than butter) are rich and cake-like, while scones made with butter are tender and flaky .

Newfoundland Raisin Buns - a decades old tea bun recipe like Nan made! (2024)

Newfoundland Raisin Buns.Traditional Newfoundland raisin tea buns are a cousin to scones and biscuits. Everyone’s Mom or Nan made them. Perfect with a steaming cup of tea.

Raisin Tea Buns

Newfoundland Raisin Buns. Can there be any doubt that the raisin bun is an icon of Newfoundland baking?

It would be nearly impossible to find a single person raised in this province whose mother or grandmother did not bake this most popular of staples in the Newfoundland kitchen.

Newfoundland Raisin Buns

UPDATE: September 24, 2014. This old time Newfoundland raisins buns recipe has been one of the most popular on Rock Recipes over the last 7 years. In making a list of the TOP 25 recipes in that time this one came in at number 18.

Sultana Raisins are great in this recipe but you can use any kind you like.

I have heard from countless ex-patriot Newfoundlanders as well as new bakers inside the province who have told me that a Google search for Raisin Buns is what led them to initially discover RockRecipes.com in the first place.

Looking for more brunch inspiration?

Be sure to check out this amazing collection of our 25 Best Scone Recipes.

Like this Newfoundland Raisin Buns recipe?

You’re sure to love many other recipes, including some Newfoundland favourites that we have in our Tea Buns, Scones and Muffins Category.

You’ll find lots of other traditional and locally inspired food ideas in our Newfoundland Inspired Recipes Category.

Images & recipe updated on March 13, 2017.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Pageand follow us on Instagram.Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

The Best Newfoundland Raisin Tea Buns

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.

Ingredients

3 cups flour
¾ cup sugar
4 tsp baking powder
½ tsp salt
¾ cup butter
2 tsp vanilla extract
1 cup evaporated milk, undiluted
1 cup raisins, light or dark, your preference. Use up to 1 1/2 cups if you like.
2 tbsp lemon juice

Instructions

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
In a food processor, combine the flour, sugar, baking powder and salt.
Cut in the butter until mixture resembles a coarse meal.
Transfer to a large bowl and toss in the raisins.
Make a well in the center of the dry mix.
Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.

Notes

Only use real butter in this recipe. Substitutes can cause issues with sticky dough etc.

Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible.

I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisinwill be less soft and tender.

Do not roll them too thin; never thinner than 1 to 1 1/2 inches. The larger the buns the thicker I tend to cut them.

Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift.

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Nutrition Information

Yield

Serving Size

g
Amount Per ServingCalories 265Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 282mgCarbohydrates 41gFiber 1gSugar 20gProtein 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.

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