Best 3 Tea Buns Recipes
Indulge in the delightful aroma and irresistible taste of classic British Tea Buns, a time-honored treat enjoyed for generations. These soft, pillowy buns, traditionally served at teatime, are characterized by their delicate crumb, golden-brown crust, and a hint of sweetness that pairs perfectly with a warm cup of tea. This article presents a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels, ensuring that everyone can relish the comforting goodness of Tea Buns.
For those seeking a classic experience, the Traditional Tea Buns recipe offers a straightforward guide to creating authentic buns that honor the traditional flavors and methods. With step-by-step instructions and a detailed ingredient list, this recipe ensures a delightful outcome for bakers of all levels.
For those with dietary restrictions or preferences, the article also features a Vegan Tea Buns recipe that promises the same soft and fluffy texture without compromising on taste. This plant-based version caters to those following a vegan lifestyle or seeking a dairy-free alternative.
Additionally, the article includes a Gluten-Free Tea Buns recipe, meticulously crafted to provide a delicious option for individuals with gluten sensitivity or celiac disease. This recipe utilizes a blend of gluten-free flours and careful techniques to achieve a satisfying gluten-free bun that retains the essence of traditional Tea Buns.
Finally, for those who love experimenting with flavors, the article offers a selection of creative variations on the classic Tea Buns recipe. These variations include indulgent fillings like chocolate chips, tangy lemon zest, and a sweet cinnamon swirl, adding an extra layer of flavor and visual appeal to the beloved buns.
Whether you're a seasoned baker or a novice in the kitchen, this article provides a comprehensive guide to creating delicious and memorable Tea Buns that will delight your taste buds and bring joy to your teatime gatherings.
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
Provided by French Tart
Categories Scones
Time 25m
Yield 8-10 Fat Rascals
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the remaining dry ingredients and mix well.
- Add the cream and mix to a stiff paste - a firm dough.
- Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
- Arrange them on the greased baking tray and glaze them generously with the beaten egg.
- Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
- Bake for 15 to 20 minutes, or until they have risen and are golden brown.
- Allow to cool on a wire cooling rack.
- Store them in an airtight tin for up to 4 days.
GOLDEN TEA BUNS (SALLY LUNN BUNNS)
This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.
Provided by swissms
Categories Yeast Breads
Time 4h12m
Yield 24 buns, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
- Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
- Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
- Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
- Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
- With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
- Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.
TEA BUNS
Lighter than scones, they're the perfect afternoon snack. This recipe is fairly flexible: water, milk, or orange juice all add their own subtle flavours as liquids; substitution of coconut for raisins makes a very nice dessert bun. Try what you like! The recipe, as is, is delicious with stewed rhubarb.
Provided by me2006
Categories Scones
Time 30m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together dry ingredients.
- Cut in butter or margarine until well-blended and no longer lumpy.
- Add raisins.
- Add milk.
- Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
- Place on a greased baking sheet.
- Bake at 375 for 13-15 minutes.
Tips:
- Using fresh ingredients, especially butter and eggs, will result in a more flavorful and tender bun.
- Make sure the butter is cold and cut into small pieces before adding it to the dry ingredients. This will help to create a flaky bun.
- Don't overwork the dough. Overworking will make the buns tough.
- Let the dough rise in a warm place until it has doubled in size. This will help to ensure that the buns are light and airy.
- Bake the buns at a high temperature for a short amount of time. This will help to create a golden brown crust and a soft, fluffy interior.
Conclusion:
Tea buns are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of ingredients. Whether you prefer them plain or filled with your favorite jam or fruit, tea buns are sure to be a hit with everyone who tries them.
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