Coconut Tea Buns (Newfoundland)

canadian-newfoundland-coconutteabuns A Newfoundland favourite teatime snack for decades.

3 cups all-purpose flour, unbleached
¾ cup sugar
3 tsp. baking powder
½ tsp. sea salt
¾ cup butter
1 cup dried unsweetened fine coconut
2 Tbsp. lemon juice, freshly squeezed
1 tsp. pure vanilla extract
½ tsp. pure coconut or almond extract
1 cup evaporated milk, undiluted

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.

In a food processor, combine the flour, sugar, baking powder and salt. Pulse in the butter until the mixture resembles a coarse meal with small pieces of butter still visible.

Add the coconut, toss well and make a well in the center of the mixture.

Mix together the undiluted evaporated milk, lemon juice, pure almond extract and pure vanilla extract.

Pour the liquid mixture into the well and mix only enough to form a dough ball.

Roll on a floured surface to 1” thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.

Bake for 20-25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter.

Makes 16.