Raisin Tea Buns

Raisin Tea Buns


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 cup raisins
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (optional, for an egg wash)


  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:
    • Add the cold, cubed butter to the dry ingredients.
    • Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Add Raisins:
    • Stir in the raisins until they are evenly distributed throughout the flour mixture.
  5. Mix Wet Ingredients:
    • In a separate bowl, mix the milk and vanilla extract.
    • Pour the milk mixture into the flour mixture.
  6. Combine Ingredients:
    • Stir the wet and dry ingredients together until just combined. Be careful not to overmix; the dough should be slightly sticky and lumpy.
  7. Shape the Buns:
    • Lightly flour a work surface and turn the dough out onto it.
    • Gently knead the dough a few times to bring it together.
    • Roll or pat the dough to about 1-inch thickness.
    • Use a round biscuit cutter or a glass to cut out buns. Gather any scraps, gently knead them together, and cut more buns.
  8. Prepare for Baking:
    • Place the buns on the prepared baking sheet, spacing them about 2 inches apart.
    • If desired, brush the tops of the buns with the beaten egg for a shiny finish.
  9. Bake:
    • Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top.
    • Remove from the oven and let cool on a wire rack.
  10. Serve:
    • Serve the buns warm or at room temperature, ideally with butter and a cup of tea.


  • Butter Temperature: Make sure the butter is cold to ensure the buns are flaky.
  • Milk: You can substitute milk with buttermilk for a slightly tangier flavor.
  • Raisins: Soak the raisins in warm water for 10 minutes before adding them to the dough for extra plumpness.