Eggless Savoury Scones


If you are looking for something warm, buttery and cheesy, these little beauties are perfect!
So addicting and so easy to make, I bet you can’t eat just one.


It is raining heavily here and the weather is just awsome. Rains is equal to some mouthwatering cravings! So I made these savoury scones which are perfect to have with tea and are super easy to make.

The savoury flavours come from chopped scallions (green onions), black olives, parsley, thyme and rosemary. The texture of these scones is so light, they practically melt in your mouth!

Cold butter is combined with flour, baking powder and soda, sugar, salt and some pepper.


Without making you more drool over these flavour packed goodies I will straight away come to the recipe, so you can too make and have these cheesy scones while enjoying the rains!IMG-20180702-WA0013-01.jpeg




2 cups All purpose flour
2 teaspoons granulated sugar (optional)
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon crushed garlic
1/4 teaspoon crushed pepper
1 teaspoon chilli flakes
2 tablespoons chopped olives
3 tablespoons of mixed herbs like oregano,        thyme, parsley and rosemary
1/4 th cup chopped fresh scallions
1 cup shredded cheese of your choice
1/2 cup cold milk
1 stick cold butter cut into cubes

Directions :

1. Pre-heat oven to 180 °C.
2. Line a baking sheet with parchment    paper and keep aside for later use.
3. In a mixing bowl, sift together flour, baking powder, baking soda, sugar, salt & pepper. Mix in butter using your hands or potato masher until butter breaks down and fine crumbs are formed of butter and flour.
4.  Add cold milk and stir the mixture until the dough is soft and begins to combine. Add scallions, olives, mix herbs and cheese and dump the mixture onto a clean surface to knead a dough.
5. Roll the dough into 1-inch thickness. Cut into rounds using a cookie cutter. Continue to reshape and roll the dough to create more scones with scraps.
6. Place on prepared baking sheet, brush with milk and sprinkle some herbs and cheese.
7. Bake for 18-20 minutes. Serve warm.


P.s. Have you tried my recipe? Tag @baketimewithambreen on instagram and hashtag it using #baketimewithambreen.



Strawberry & Chocolate Chip Muffins

Want to bake something healthy yet delectable for kids? Then you’ve come to the right place.

These Healthy Strawberry & Chocolate Chip Muffins are packed full of oats, curd(you can use greek yoghurt also), strawberries & honey and takes just a couple of minutes to mix up with a hand beater or food processor. Perhaps the easiest muffin you’ll ever bake, some simple ingredients, taking less than 30 minutes from start to finish.

Few Tips:

  • You can use whole-wheat flour instead of all-purpose flour to make it more healthy.
  • You can cut down the sugar by adding one mashed banana and thereby increasing 1tbsp of honey.
  • You can use blueberries or raspberries instead of strawberries.

These muffins are soft, moist and packed with flavour. A quick, easy, nearly fat-free muffins you are going to love.

A muffin made with curd won’t taste as rich and sinful as a muffin made with butter, but it’s the right option if you’re looking to reduce fat.



200gms All-purpose flour

50gms Oats

200gms Curd/Greek yoghurt

1 large Egg

1tbsp Honey

25gms Granulated Sugar

25gms Brown Sugar

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

150gms Chopped Strawberries

75gms Chocolate Chips


  1. Pre-heat oven to 180°C
  2. Mix all the ingredients except the strawberries and chocolate chips with a beater or in a food processor until the batter is smooth. Add in about 3/4 of the strawberries and chocolate chips and stir with a spatula or spoon.
  3. Grease a 12 hold muffin pan with flour and butter or line it with paper case.
  4. Using an ice-cream scoop, scoop equal amount of batter into the muffin pan. You should be able to make 10-12 muffins depending on their size.
  5. Add the remaining chopped strawberries and chocolate chips on top.
  6. Bake the muffins in the oven for 20-22minutes or until a skewer inserted in the centre comes out clean.
  7. Allow the muffins to cool on a wire rack before serving.
  8. Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.

If you try this recipe, please tag me on Instagram using the hashtag #baketimewithambreen. I’d love to see your pictures.

Happy baking,


Homemade Lemon Curd

If you love lemons as much as I do then this Luscious, Creamy and Tangy Homemade Lemon Curd Recipe is for you.

What is Lemon Curd?

Lemon curd is a thick, creamy spread that is made by cooking together lemon juice, egg yolks and sugar.
The butter is added after the curd is finished cooking on the stove– it’s stirred in right after you remove the curd from heat.

The butter is what makes lemon curd sooooo creamy.

Lemon curd should never be cooked on direct heat. Always use a double boiler.

Where can we use lemon curd?

Lemon curd can be used for a variety of different things such as scones, muffins, cakes, crepes, waffles etc.

It can also be used as fillings in cupcakes, macarons or in between cake layers.

Recipe :

Time: 10 mins


  • 3 large egg yolks
  • 140 gms granulated sugar
  • Lemon zest from 2 lemons
  • 40ml fresh lemon juice
  • Pinch of salt
  • 80gms butter softened to room temperature


1. In a double boiler whisk together the eggs, sugar, salt, lemon zest and lemon juice until blended. Cook over medium heat stirring constantly until the curd is thickened and coats the back of the spoon.

2. Remove pan from heat. Cut the butter into cubes and stir each piece into the curd 1 at a time. The butter will melt from the heat of the curd.

3. Sieve curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.

4. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.


Refrigerate the curd for up to about 10 days. For longer storage, you can freeze the curd up to 3-6 months. Simply thaw in the refrigerator overnight before enjoying.

PS. If you like my recipe and try it out, please don’t forget to tag me on Instagram using hashtag #baketimewithambreen.

Happy Baking,


Healthy Wholewheat & Oatmeal Cookies

Oh! That sweet smell of freshly baked warm, soft & chewy cookies baking on a rainy day.

Do you crave for freshly baked oatmeal cookies but miss that soft & chewy texture bought from the store? Homemade cookies are far better than store bought as it has no preservatives and you know what you are eating.

What makes this cookies healthy?

This recipe is healthy as it does not contain all-purpose flour and has goodness of wholewheat & oatmeal.

Healthy recipes can be easy, fun & oh so delicious!

Health Benefits of Oatmeal Cookies

1. Oatmeal cookies provide a small amount of proteins and have a high fiber content compared to other cookies.

2. Oatmeal cookies contain significant amount of minerals like calcium, iron, magnesium & potassium all which are needed for overall physical health.

3. Oatmeal cookies are less in calories compared to regular cookies.


Time : 10-12 min
Yields : 24-26 cookies


150 gms Wholewheat flour

115 gms Butter

115 gms White granulated sugar

50 gms Brown sugar

1 tsp Vanilla essence

1 Egg

1/2 tsp Cinnamon

1/2 tsp Salt ( do not add if using salted butter)

1/2 tsp Baking Soda

80 gms Oats

50 gms Raisins

50 gms Chocolate Chunks/Chips


1. Pre-heat your oven to 190°C. Line the baking tray with parchment paper and set aside.

2. In a medium bowl whisk together the dry ingredients, except sugar. Set aside.

3. In a large bowl cream together the butter, the white and the brown sugar. Once light and fluffy add the egg & the vanilla essence and whip until combined.

4. Add the dry ingredients into the wet and mix with tbe spatula until the flour has just absorbed, do not overmix.

5. Lastly fold in the oats, raisins & the chocolate chunks/chips.

6. Scoop the cookie dough approx. 2tbsp leaving space about 1 1/2 to 2 inches between the cookies.

7. Bake for 10-12 minutes or untill the cookies are golden brown & slightly risen.

8. Allow the cookies to cool slightly before transfering on to a wire rack.

Recipe Notes :

• Store in an airtight containerfor upto 3 days at room temperature.
• Cookie dough also freezes well upto 3 months and just thaw 1 hr before baking.

Ps. If you like my recipe and bake this cookies please share with me on instagram using #baketimewithambreen.

Happy Baking


Easy Fudgy Homemade Brownies

Have you heard about LOVE at first BITE!!… ( We have heard about Love At First Sight, But What is Love At First Bite?). Ok! So let me tell you my story of Love At First Bite!

I am a chocoholic and love to eat anything that has chocolate in it. Let me tell you one secret of mine, ssshhhh… don’t tell it to anyone. If you wanna be a friend of mine give me chocolates and there you go!!!

So let’s go back to my Love At First Bite. It all started when I wanted to bake brownie and I was too nervous to bake as it was my first try. But let me promise you when you will read this recipe and start baking you will be not as nervous as I was because it is a super easy recipe you might have ever come across.

Let me tell you something about the main ingredients of this Oh! So chocolaty Fudgy Brownies.

This is the best fudgy, one bowl moist brownie with a crispy crackly top! Yes, you heard it right, it’s just one bowl recipe. No more bowls and beater or stand mixer needed for making it. A recipe that is so easy you can make it from scratch.

The main ingredients are Chocolate, Butter, Sugar, Eggs and Flour. Yes, you don’t need baking powder or baking soda to bake it. Varying amounts of these ingredients will affect the texture of the brownie. You need to play with the ingredients to get the desired product- the fudgy brownie or the cakey brownie.

This recipe can be made with either chocolate or cocoa powder but I have made with more of chocolate and less of cocoa to give it a rich and dense texture. You are going to melt 200 gms of semi-sweet chocolate ( i used dark chocolate as I am a chocoholic ) with 1/2 cup of butter- this will help prevent chocolate from seizing. You may either do this on the stove using a double boiler or in the microwave.

Now, the flour. Let me mention here, I prefer my brownies chewy and fudgy! To keep my brownies moist and fudgy I use a lesser amount of flour. More flour gives you a more cake-like brownie. Cakey brownies are a just big NO for me!

Coming to the sugar part, I prefer 1 cup of granulated sugar ( You can also use 3/4th cup of granulated sugar + 1/4th cup of brown sugar) which enhances the moist, fudgy texture. The sugars are whisked in the same bowl with the melted (warm) butter/chocolate mixture until completely smooth and uniform in texture.

My homemade brownie recipes have 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth rich & dense, fudgy texture. Eggs help in binding, adds richness, tenderize while providing structure and lift to the brownies.

When these brownies came out of the oven and I had my first bite it was as if LOVE AT FIRST BITE!!! Now I will not keep you waiting anymore and start with the recipe but before that let me tell you just wait until you try these homemade brownies and you too will fall in LOVE AT FIRST BITE!!!

Chocolate Obsession, right here. Let’s Indulge!

Easy Fudgy Homemade Brownie Recipe


Semi-sweet Chocolate: 200 grams

Butter: 1 Cup

Sugar: 1 Cup

Eggs : 3

All-Purpose Flour: 3/4th Cup

Cocoa powder: 1/4th Cup

Vanilla Essence: 1 Tsp

Instructions :

  1. Preheat the oven to 180°C and grease a 9×13 inch pan or line with a parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  1. Melt butter and chopped chocolate in a large bowl on a double boiler. Melt until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla essence.
  1. Add the cocoa powder and flour. Fold it all together with a rubber spatula or wooden spoon. The batter will be very thick. Spread evenly into prepared pan.
  1. Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the centre of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 30-35
  1. Remove from the oven and place on a wire rack to cool completely before cutting into squares.


  1. The classic brownie consists of only butter, sugar, chocolate, eggs and flour. Unsweetened chocolate is normally used so more sugar is required to balance the bitterness.
  2. Fudgy brownies have minimum flour and no baking powder at all. Melting the butter rather than creaming it will the sugar yields a denser, fudgier outcome.
  3. Cakelike brownies contain less butter and more flour than fudgy brownies as well as a little baking powder. The softened butter is creamed with the sugar rather than melted with the chocolate. Creaming incorporates air into the mixture which causes the brownies to rise higher.
  4. Chewy Brownies get their chewiness from adding an extra egg and a combination of different chocolates (semi-sweet and unsweetened). Put the two together with cocoa powder and the result is a rich, chewy brownie.
PS. If you like my recipe and try it out, please don’t forget to tag me with hashtag #baketimewithambreen.

Happy Baking,


Chocolate Truffle Cake

I think you are a HUGE fan of chocolate, especially chocolate truffle cake because you came all along the way searching for a perfect chocolate truffle cake recipe.

This is my favourite homemade recipe. And it’s the fudgiest!

The cake hidden under that silky chocolaty frosting is the best chocolate cake I have ever made. You will love this recipe because it’s made out of all the ingredients available easily in the market. And yes you will be surprised to know that I made Three Chocolate Cakes this week with the same recipe but different frosting. So today I am going to share with you the best of the best chocolate cake recipe.

The frosting is the main charm of the truffle cake. It is made up of dark couverture chocolate and whipping cream. The secret of the perfect chocolate ganache frosting is you should always choose the best quality chocolate because it gives the ganache more sheen and a creamy mellow flavour. You can use MORDE Dark Compound Chocolate 500 Grams which is easily available online as well any grocery store.

Now coming to the decor part, you can use whatever you wish! I made chocolate caraques to garnish the chocolate truffle cake. You can use chocolate sprinkles ( I prefer Wow Confetti™ Confeito Chocolate Vermicelli, 75g), chocolate flakes, Oreo crumbs, M&M’s Milk Chocolate, 100g or leave the cake plain.

Last but not the least I am in Love with this Chocolate Truffle Cake. By far the best chocolate cake I have ever eaten before. A three layer chocolate cake with chocolate ganache frosting and chocolate caraques on top.


Chocolate Truffle Cake

yields : 8” 3 layer cake = 12 servings


 For the chocolate Frosting (made in advance):

  1. 400 g semi-sweet or dark chocolate (finely chopped)
  2. 2 cups heavy/whipping cream
  3. 1 cup unsalted butter (optional)

For the Chocolate Cake:

  1. 2 cups all-purpose flour
  2. 2 cups powdered sugar
  3. 3/4 cup cocoa powder ( Hershey’s Cocoa Powder, 225g )
  4. 1/2 teaspoon baking soda
  5. 2 large eggs (room temperature)
  6. 1/4 cup melted butter
  7. 3/4 cup buttermilk
  8. 2 teaspoons of vanilla extract

For the Assembly:

1 cup chocolate caraques or chocolate sprinkles.


Make the Chocolate Ganache Frosting:

  1. Place chopped chocolate in a large heatproof bowl.
  2. In a medium saucepan, combine heavy/whipping cream and butter (optional). Cook on med-high, stirring often until just simmering.
  3. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let it sit 5 minutes.
  4. Stir gently until completely smooth.
  5. Place plastic wrap directly on top of chocolate. Allow to cool and set for 4-5 hours.

Make the Chocolate Cake:

  1. Preheat oven to 180 C degrees. Butter and flour 8 inch round cake pans.
  2. Sift together the flour, cocoa powder and baking soda in a medium-size bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix eggs and sugar until the volume increases and you get a pale yellow colour. Add vanilla extract, buttermilk, and melted butter. Mix until combined. Slowly add the dry ingredients to the wet ingredients with the mixture on low. The batter should be of pouring consistency.
  4. Pour the batter into the prepared baking pan and bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Allow cooling before frosting.

Assemble the Cake:

  1. Place one layer of cake on a cake stand or serving plate. Top with a layer of frosting (approx. 2/3 cup). Spread evenly.
  2. Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
  3. Frost the cake and smooth the sides and top. Place cake back in the fridge for 20 minutes to set.
  4. Gently press chocolate caraques/ flakes (or chocolate sprinkles) onto the sides and top.


  1. Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.
  2. The cake will not set up properly if using cold eggs. How to bring your eggs to room temperature quickly? Place eggs in a bowl of warm water for 5-10 minutes as you get your other ingredients ready. Easy!.
  3. Plan to make the chocolate frosting one day in advance.

PS. If you like my recipe and try it out, please don’t forget to tag me with hashtag #baketimewithambreen.

Happy Baking,


A Little About Me

Hi there, I’m Ambreen. Welcome to Bake time with Ambreen!

I grew up with a love for creating and a big sweet tooth. From drawing to crafting to LOTS of cooking, I was always doing something creative. I love baking, and even more than that, I don’t have any kind of formal baking training, and that’s the point of this blog. These recipes mentioned here are to bring better, simpler, easier, and more varied cookies, desserts, and snacks to everyday life.

My one motto of creating this blog is If I can bake then everyone else can bake!

I am incredibly thankful for my readers. This blog wouldn’t have been started without you all, so thanks for your support! It will give immense pleasure to hear and know you all, so always feel free to leave a comment on a recipe or send me an email at