Tea Buns
Soft, lightly sweet quick-bread buns made without yeast, mixed and baked in under an hour for tea or supper.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •baking sheet
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 26 g
- protein
- 4 g
- calories
- 180
Instructions
- 1
Whisk flour, baking powder, salt and sugar together.
- 2
Rub in the cold butter until the mixture resembles coarse crumbs.
- 3
Beat the egg with the milk, then stir into the dry ingredients to make a soft dough.
- 4
Turn out onto a floured surface and pat gently to about 2 cm thick.
- 5
Cut into rounds and place on a baking sheet.
- 6
Bake at 220°C for 12-15 minutes until golden and risen.
Chef's tips
Handle the dough as little as possible for light, tender buns.
Ingredient substitutions
- milk → buttermilk for a slightly tangier bun
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm in a 150°C oven for 5 minutes.
Common mistakes to avoid
- •Overworking the dough
- •Rolling too thin
Serving suggestions
Cooked Tea Buns?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
