Baking · Newfoundland
Hevenly Tea Buns
From nan's book, spelled the way she spelled it. A big batch of raisin tea buns, six cups of flour.
Total
35 min
Prep
20 min
Cook
18 min
Serves
24
Oven
375°F / 190°C
Ingredients
- 6 cups flour
- 1 cup sugar
- 1 ½ cups butter
- 6 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 cup raisins
- 2 cups milk
- 1 ½ tsp vanilla
Method
- Heat the oven to 375°F.
- Mix the flour, sugar, baking powder and salt in a large bowl.
- Cut in the butter until the mixture looks like coarse crumbs. Stir in the raisins.
- Break the eggs into a measuring cup and add milk until the eggs and milk together come to 2 cups. Add the vanilla.
- Pour the wet into the dry and stir just until a soft dough forms. Handle it as little as possible.
- Pat out about 3/4 inch thick, cut into rounds and set on a baking sheet.
- Bake 15 to 20 minutes, until the tops are just golden.
Notes
Written in nan's book as: 6 cups flour, 1 cup sugar, 1 1/2 cups butter, 6 tsps baking powder, 1 tsp salt, 4 eggs, 1 cup raisins, 2 cups milk, 1 1/2 tsp vanilla. Bracketed beside the milk and vanilla: egg and milk to equal 2 cups. Bake 375 for 15 to 20 minutes.
The bracket matters. The 2 cups is the eggs and the milk together, not 2 cups of milk on top of 4 eggs.
Her spelling of the title is kept as written.
No yield was written down. Six cups of flour makes roughly two dozen.
Source: Nan's recipe book
wolfeats.ca/recipes/hevenly-tea-buns/