Yield: 16 tea buns

Custard Tea Buns​

Custard Tea Buns. This twist on a Newfoundland favourite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. A perfect teatime treat!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients​

• 1/3 cup Bird's Custard Powder (1 small pkg vanilla instant pudding mix can be substituted if you cannot find it where you live.)
• 1 3/4 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter
• 1 1/2 tsp vanilla extract (optional, no need to use if you are substituting instant vanilla pudding mix)
• 2/3 cup undiluted evaporated milk
• 1 tbsp lemon juice
• 1 cup raisins (optional)

Instructions​

1. Grease a 9x9 inch baking pan and line with parchment paper.
   
   
2. 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 into the dry ingredients with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
3. In a food processor, combine the flour, custard powder, sugar, baking powder and salt.
4. Cut in the butter until mixture resembles a coarse meal.
5. Transfer to a large bowl and toss in the raisins.
6. Make a well in the center of the dry mix.
   
   
7. Mix together the lemon juice, vanilla and milk.
8. Pour into the well and mix only enough to form a dough ball.
9. Roll to 1 1/4 inch thickness and cut out buns with a 2 inch biscuit cutter and place in the prepared 9x9 baking pan.
10. Bake at 375 degrees F for 20-25 minutes or until golden brown.

Notes​

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