The Best Newfoundland Raisin Tea Buns

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.

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 like Nan did.
In a food processor, combine:

3 cups flour
¾ cup sugar
4 tsp baking powder
½ tsp salt

Cut in:
¾ cup butter
until mixture resembles a fine meal. Remove to a large bowl and stir in:

1 to 1 1/2 cups raisins (light or dark, your preference)

Make a well in the center of this mixture.
Mix together:
2 tbsp lemon juice
2 tsp vanilla extract
1 cup undiluted evaporated milk
Pour into the well and mix only enough to form a dough ball.

Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet. Bake at 375 degrees F for 20-25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.