Canadian Raisin Buns
Soft, buttery Canadian Raisin Buns dotted with sweet raisins, perfect for afternoon tea or a nostalgic treat.
Some recipes carry more than just flavor. They carry memories. Growing up, these raisin buns were a staple in my grandmother’s kitchen, always ready to be served alongside a hot cup of tea when friends or family dropped in. There was something special about the way the smell of fresh buns filled the house, the buttery crust giving way to a soft, slightly sweet crumb dotted with juicy raisins.
I decided to make them again recently, partly for nostalgia and partly to see if I could recreate the taste that had been etched into my memory all these years. The moment they came out of the oven, I knew I had done it. The golden tops, the tender centers, and the perfect burst of sweetness from the raisins transported me straight back to her kitchen table.
My wife and I enjoyed them warm with butter, while the kids reached for them faster than I could get them on the plate. Later that afternoon, a neighbor dropped by and left with a bag of them, smiling the same way I remember my grandmother’s guests doing decades ago.
This is the kind of recipe that makes you feel like you are carrying forward a family tradition. It is simple enough to make on a quiet morning, yet special enough to be the centerpiece of an afternoon tea. Once you make them, you might just find that they become part of your own family story.
Questions You May Have About This Recipe
Can I use sultanas instead of raisins?
Yes, sultanas work beautifully and give a slightly lighter sweetness.
Do these buns freeze well?
Absolutely. Let them cool completely, then freeze in an airtight container for up to 3 months.
Can I make them without sugar?
You can reduce or omit the sugar, but the flavor will change. The small amount of sugar enhances the overall taste.
Should I soak the raisins first?
Soaking them in warm water or tea for 10 minutes makes them plumper and prevents them from drying out the dough.
Can I use whole wheat flour?
Yes, but replace only half the all-purpose flour to keep the texture light.
What You Need to Make Canadian Raisin Buns
3 cups all-purpose flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup cold butter, cubed
1 cup raisins
1 cup milk (plus 1-2 tbsp extra if needed)
1 large egg, beaten (for egg wash)
Tools:
Mixing bowl
Pastry cutter or fork
Baking sheet
Pastry brush
Cooling rack
How to Make Newfoundland Raisin Buns
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs.
Stir in the raisins until evenly distributed.
Add the milk and gently mix until the dough comes together. If too dry, add 1-2 tbsp more milk.
Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round.
Use a round cutter to cut out buns and place them on the prepared sheet.
Brush the tops with beaten egg for a golden finish.
Bake for 18-22 minutes, until golden brown.
Cool slightly on a rack and serve warm or at room temperature.
Tips
Use very cold butter for the flakiest texture.
Do not overmix the dough or the buns will be dense.
Try adding a pinch of cinnamon for a warm, spiced twist.
For extra indulgence, serve with clotted cream or homemade jam.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These tasted exactly like my mum used to make. The whole house smelled amazing.” – Carol M.
⭐️⭐️⭐️⭐️ “Lovely buns. I used sultanas instead of raisins and they turned out great.” – Janet T.
⭐️⭐️⭐️⭐️⭐️ “I made a double batch and froze half. They were just as good reheated.” – Mary L.
⭐️⭐️⭐️⭐️⭐️ “Delicious, though I might add a little cinnamon next time. Still a keeper.” – Susan K.
⭐️⭐️⭐️⭐️⭐️ “Perfect for a rainy afternoon tea. My grandchildren devoured them.” – Anne P.
Printable Recipe
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Canadian Raisin Buns
Soft, buttery buns dotted with sweet raisins, perfect for afternoon tea or a nostalgic treat.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cold butter, cubed
- 1 cup raisins
- 1 cup milk (plus 1-2 tbsp extra if needed)
- 1 large egg, beaten (for egg wash)
- Tools:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Pastry brush
- Cooling rack
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs.
- Stir in the raisins until evenly distributed.
- Add the milk and gently mix until the dough comes together. If too dry, add 1-2 tbsp more milk.
- Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round.
- Use a round cutter to cut out buns and place them on the prepared sheet.
- Brush the tops with beaten egg for a golden finish.
- Bake for 18-22 minutes, until golden brown.
- Cool slightly on a rack and serve warm or at room temperature.
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