Raisin Tea Buns (Newfoundland)

Can there be any doubt that the raisin tea bun is an icon of Newfoundland cooking?  It would be nearly impossible to find a single person raised in this province who's mother or grandmother did not bake this most popular of staples in the Newfoundland kitchen.

3 cups all-purpose flour, unbleached
¾ cup sugar
4 tsp. baking powder
½ tsp. sea salt
¾ cup butter
1-1½ cups raisins
2 Tbsp. lemon juice, freshly squeezed
2 tsp. pure vanilla extract
1 cup evaporated milk, undiluted

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a baking sheet with parchment paper.

Combine; flour, sugar, baking powder and salt. 

In a large bowl cut the butter in with a pastry blender (or by just rubbing it into the dry ingredients using your hands like Granny did) until mixture resembles a fine meal.  Fold in the raisins.

Make a well in the center of this mixture. Mix together; lemon juice, vanilla and milk. Pour into the well and mix only enough to form a dough ball.

Roll to 1" thickness and cut out buns with biscuit cutter and place on prepared 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 tea buns.