Raisin apricot tea buns

Prep Time: 20 minutes
Chill Time (Optional): 15 minutes
Bake Time: 15–18 minutes
Total Time: ~40 minutes
Difficulty: Easy
Yields: 12 tea buns

Introduction

Tea buns are a cherished tradition in Newfoundland kitchens. These tender, buttery baked goods are something between a scone and a biscuit, typically served warm with jam, butter, or even a slice of cheddar.

This particular version — Raisin Apricot Tea Buns — blends sweet golden raisins and chopped dried apricots into the soft dough, creating a fruity pop in every bite. Ideal with a hot mug of tea or coffee, these buns are a delightful addition to breakfasts, brunches, or afternoon snacks.

Simple to prepare and even easier to enjoy, this recipe captures the heart of Newfoundland baking.

Ingredients

Dry Ingredients:

• 3 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

Cold Ingredients:

• 3/4 cup (1.5 sticks) cold unsalted butter, cubed

Add-Ins:

• 1/2 cup golden raisins

• 1/2 cup dried apricots, chopped into small pieces

Wet Ingredients:

• 1 cup milk (plus 1–2 tbsp extra if needed)

• 1 teaspoon vanilla extract (optional, for added flavor)

Optional Topping:

• 1 tablespoon sugar

• 1 tablespoon melted butter or cream (for brushing tops)

Tools Needed

• Large mixing bowl

• Pastry cutter or two knives (or use fingers)

• Measuring cups & spoons

• Baking sheet

• Parchment paper or silicone mat

• Rolling pin (optional)

• Biscuit cutter or round glass

 Instructions

 Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

 Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent for a good rise.

 Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs. Small butter pieces (pea-sized) are ideal — they create steam pockets during baking, which makes the buns light and flaky.

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Add the Dried Fruit

Mix in the golden raisins and chopped apricots until evenly distributed. Coating them in flour first helps prevent them from sinking to the bottom while baking.

 Add the Milk

Make a well in the center of the dry ingredients and pour in the milk (and vanilla, if using). Mix gently with a fork or spatula until the dough just comes together. Avoid overmixing, as this can make the buns tough.

Tip: If the dough seems too dry, add a tablespoon of milk at a time. It should be soft but not sticky.

 Roll and Cut

Lightly flour a clean surface and turn out the dough. Gently knead it 3–4 times to bring it together. Pat or roll the dough to about 3/4-inch to 1-inch thick.

Use a round biscuit cutter or glass to cut out the buns. Press straight down — do not twist — to allow for a better rise.

Place buns on the prepared baking sheet, close together for soft sides or spaced out for crisp edges.

 Brush and Bake

Brush the tops with a bit of melted butter or milk for a golden finish. Sprinkle a little sugar over each for sparkle and crunch (optional but recommended).

Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and the buns are cooked through.

 Cool and Serve

Let the tea buns cool for a few minutes on the pan, then transfer to a wire rack. Serve warm or at room temperature.

They’re delightful with a smear of butter, jam, or cream cheese — and best enjoyed with a cup of tea or coffee.

Tips for the Best Tea Buns

• Use cold butter: This is crucial for flaky buns. If it starts melting, pop the dough in the fridge for 10 minutes before baking.

• Don’t overwork the dough: Handle it gently for soft, tender buns.

• Soften fruit: If your raisins or apricots are very dry, soak them in warm water for 5–10 minutes, then pat dry before adding.

• Customize it: Add a pinch of cinnamon or nutmeg to the dry mix for extra flavor, or swap the apricots for cranberries.

Storing and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezer: Freeze in a zip-top bag or container for up to 3 months. Thaw at room temperature or reheat in a warm oven.

• To Reheat: Warm in the oven at 300°F for 5–10 minutes or microwave for 15 seconds.

Nutrition Information (Per Bun)

Note: Values will vary depending on exact ingredients and size.

Serving Ideas

• For Breakfast: Pair with scrambled eggs and fruit for a light, satisfying start to the day.

• With Afternoon Tea: Slice and serve with butter, jam, or marmalade.

• As a Snack: Enjoy on their own or with a slice of sharp cheddar.

Final Thoughts

These Raisin Apricot Tea Buns are a nostalgic nod to traditional Newfoundland baking, but with a fruity upgrade. Soft, buttery, and lightly sweetened, they’re everything you want in a homemade bun — simple to prepare and incredibly rewarding to eat.

They’re great fresh out of the oven, but also hold up well for snacks throughout the week. Whether you’re hosting brunch, baking for guests, or just want something cozy and homemade, these tea buns are a true comfort food classic.