A childhood favourite of mine, I have adapted this recipe to my grown-up vegan requirements (which was quite easy to do). Lovely and sweet, these buns go well with a cup of tea or coffee. They are also a replacement for cookies when it comes to dessert. You may notice this recipe is similar to my recipe for tea buns.
- 2 1/2 cups of flour (I have used whole wheat and spelt, but also good with all-purpose)
- 25ml (5 tsp) baking powder
- 5ml (1 tsp) salt
- 1/2 cup organic sugar
- 1/2 cup Earth Balance butter
- 1 cup raisins
- 3/4 cup milk (soy or almond)
Combine flour, baking powder, salt, and sugar. Cut in butter so the consistency is like breadcrumbs. Add raisins and milk. Roll out onto floured surface. As is the family tradition, use a drinking glass to cut out circles. Whilst I use a small glass for tea buns, raisin buns are so yummy I use a large one! A large glass will still deliver a dozen buns.
Place on baking sheet and bake at 425 degrees for 15 minutes. Let cool…if you can resist that long.