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Easy Blueberry Tea Buns Recipe: Soft, Fruity Australian-Style Buns

Easy Blueberry Tea Buns

These quick Australian-style blueberry tea buns are soft, lightly sweet, and packed with fresh or frozen blueberries. They are mixed like a simple scone dough and baked until puffed and lightly golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 (300 g) cups Self-raising flour
  • 1/2 (110 g) cup Caster sugar
  • 60 (2 oz) g Cold butter, diced
  • 1 large Large egg
  • 1/2 (125 ml) cup Milk, approximately
  • 1 (150 g) cup Fresh or frozen blueberries
Optional
  • 1 pinch Salt, if using unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan-forced, or 350°F. Line a baking tray with baking paper, or grease a 12-hole muffin or patty-pan tin.
  2. Sift the self-raising flour and optional salt into a large bowl. Rub in the cold diced butter with your fingertips until the mixture resembles coarse breadcrumbs.
  3. Stir the caster sugar and blueberries gently through the flour mixture. If using frozen blueberries, add them while still frozen.
  4. Lightly beat the egg with the milk, then add the liquid to the dry ingredients. Mix gently with a knife or spatula until just combined, adding extra milk only if necessary.
  5. Drop heaped spoonfuls of the soft, slightly sticky dough onto the prepared tray, or divide it among the greased muffin holes.
  6. Bake for 15–20 minutes, until the buns are puffed and lightly golden. Cool for a few minutes, then serve warm with butter.

Notes

Do not overmix after adding the egg and milk, because working the dough too much can make the buns dense. Frozen blueberries should be folded in while still frozen to reduce bleeding and keep the dough from turning purple. A light dusting of icing sugar or a simple lemon glaze is optional.