Tea Buns
Quick, tender baking-powder biscuit-style buns baked to serve warm with tea, one of the most common home bakes in Newfoundland.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 6 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 160
Instructions
- 1
Preheat the oven to 220C and line a baking sheet.
- 2
Combine flour, baking powder, sugar and salt in a bowl.
- 3
Rub the cold butter into the flour mixture until it resembles coarse crumbs.
- 4
Stir in the milk just until a soft dough comes together, taking care not to overmix.
- 5
Pat the dough out to about 2 cm thick and cut into rounds.
- 6
Place on the baking sheet and bake 12-15 minutes until golden on top.
- 7
Serve warm, split and buttered.
Chef's tips
Handle the dough as little as possible for the lightest, most tender buns.
Ingredient substitutions
- milk → buttermilk for a slightly tangier, more tender bun
Storage
Best eaten the day they are baked; keep 1-2 days in an airtight container.
Reheating
Warm briefly in the oven or split and toast.
Common mistakes to avoid
- •Overworking the dough, making the buns tough
- •Rolling too thin, which dries them out
Serving suggestions
Cooked Tea Buns?
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