These Orange Apricot Tea Buns are like a cross between a biscuit and a muffin. They are scented with fresh orange juice and a hint of almond extract, and they are made without any refined sugars, and also no oil. The orange juice really lifts the flavors of these buns and if you don’t have dried apricots on hand, try substituting chopped dates – they are scrumptious!
Tea buns were very traditional when I was growing up in Newfoundland. In fact, you can go to just about any grocery store – or maybe any house – and find fluffy raisin-studded tea buns.
While they were very traditional, I never loved them. I guess it was that they didn’t have a lot of flavor other than the raisins and the fatty butter. But, I love the notion of a tea bun. Even if you don’t have it with tea, it just sounds lovely, doesn’t it?
I created these Orange Apricot Tea Buns with this nostalgia. They aren’t the traditional tea bun of my youth, but have that same cozy, tea-time feeling.
Best of all, these Orange Apricot Tea Buns are a cinch to make! Hope you enjoy them…
x
Dreena
Orange Apricot Tea Buns
Ingredients
- 1 1/2 cups oat flour
- 1 cup rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp sea salt touch scant
- 1 1/2 tsp orange zest see note
- 1/4 cup dried unsulphured apricots chopped (or chopped pitted dates)
- 1/3 cup freshly squeezed orange juice
- 1/3 cup pure maple syrup
- 2 tbsp plain non-dairy milk
- 1 tbsp ground white chia seed
- 1/2 tsp pure vanilla or orange extract
Instructions
- Preheat oven to 350. In a large bowl, combine oat flour, oats, baking powder, baking soda (sift in powder/soda), nutmeg, salt. Stir through until well combined, and then stir in zest and apricots. In a smaller bowl, combine orange juice, maple syrup, milk, chia, and extract. Stir through until combined. Add wet mixture to the dry and stir through until just combined. Using a large cookie scoop (or a spoon), scoop out mixture and place on a baking sheet lined with parchment paper (I typically yield 6 to 7). Bake for 14 minutes. Remove from oven, let cool for a minute on baking sheet, and then transfer to a cooling rack to cool completely. Makes 6 to 7 buns.
Notes
photo credit: Nicole Axworthy
Mandy says
Just made these super fast and so delicious will be making many times more thank you!
Chris says
Can u sub black chia seeds?
Chris says
Can I sub black chia seeds?
Dreena Burton says
Hi Chris, you can, they will just slightly change the color, but not significantly.
Ariana says
These came out good! My new favorite oatmeal cookie recipe!
Kim says
YES ! YES! YES ! lol .Thank you , Dreena !
Tammy says
Just discovered you and oh my goodness these teacakes are absolutely delicious!!!! Cant stop raving about them to everyone. I’m passing on the recipe like a mad woman!!!
Dreena says
Rave on! 😉 Thanks Tammy!
Ricki says
My mom used to buy packaged tea biscuits, and we all loved them!! I still love bun/biscuit type things for breakfast. And yours look AMAZING!! I bet the maple syrup is perfect here, but I may just have to try these with coconut nectar (since that’s what I’m allowed on the anti candida diet). Thanks so much for linking to Wellness Weekend, too, Dreena! 🙂
Dreena says
Thanks Ricki! I haven’t tinkered with coconut nectar too much myself, but I do love the coconut sugar, so I should get to experimenting! Enjoy your weekend… 🙂
Sarah says
Looks yummy! I also want to say how much I am enjoying your new cookbook and still enjoying your older ones. I posted again about them today, i thought you might like to know… http://sarah-ourislandhome.blogspot.ca/2012/05/5.html
Dreena says
Hi Sarah! Nice to hear from you again, it’s so sweet to see your posts and that you are enjoying the new (and ‘old’) recipes! Thanks for stopping by and sharing. More happy cooking to you!!
Joyness Sparkles says
Yum! Thank you for this recipe! I can hardly wait till our cookbook arrives. 🙂
Dreena says
thank you, me as well! 🙂