Chai Scones

Scones. You either love them or hate them, but eating hot and freshly baked scones for breakfast is just a different feeling. I enjoy baking scones and adding different flavours and textures to avoid it getting boring.

Today’s scones were served for breakfast with flavours of chai, they are delicious on its own but I served them with sweetened whipped cream, drizzle of milk chocolate, served with a side of blue berries and a cup of masala chai.

Chai Scones


2 cups self raising flour

Pinch of salt

1/2 cup castor sugar

250ml fresh cream

1 and half teaspoon chai spice (refer to BKD notes)

1 egg

55g frozen grated butter

Melted milk chocolate


1. Pre heat oven to 220c and lightly grease a oven tray

2. Mix together flour, chai masala, salt and rub in the grated butter

3. Add sugar, 250 ml fresh cream little at a time and mix.

4. Add dough onto a floured surface. Knead lightly and cut into desired shape.

5. Add onto oven tray and glaze with beaten egg

6. Bake scones for approx 15 mins

7. Drizzle melted chocolate over the baked scones once cooled.

8. Serve with whipped cream, berries & masala chai


Burfi brings a lot of beautiful memories for everybody. My fondest memory is watching Mum making burfi the night before Eid while I sat on the kitchen work top eating hot burfi directly from the pot and nagging her to apply Mehndi for me. I’m actually tearing up while I’m typing this. I miss home so much right now.

I made burfi yesterday while Rayhaan & Aaliyah watched it come together and asked me questions about how I spent my Eid growing up, it was so special and I hope to continue this tradition for as long as I can.

Today I am sharing with you our burfi recipe, Mum traditionally makes it with mawa (dried evaporated milk solids) but the challenge for many of us is to make fresh mawa, so today I am going to share the recipe using milk powder, it’s a really easy recipe and tastes like most traditional burfi eaten in India and found in Mithai shops in U.K.

Have a beautiful and blessed Eid!

Lots of love 💗



2 and half cups milk powder

1 teaspoon cardamom powder

1/2 cup granulated sugar

1 cup double cream

1/4 cup clarified butter

Pinch of saffron

1 teaspoon rose essence

1/4 teaspoon rose water


1. Heat clarified butter in a large pan when melted add saffron, cardamom powder, sugar and 3/4 cup cream

2. Add milk powder and mix to ensure no lumps

3. Add remainder of the cream with rose water & essence

4. Continue to cook and stir on low heat, keep smoothing with a spatula. The mixture will start to thicken and leave the sides of the pan

5. When the mixture comes together and no longer sticks to the pan remove of heat.

6. Immediately transfer the mixture into a tray or mould lined with cling wrap and level the top with a spatula

7. Garnish as desired

8. Allow to set at room temperature for minimum 2 hours. Cut into desired shapes if needed

BKD Notes

1. You can add any flavours and colouring to this burfi

2. If you can’t find double cream use normal fresh cream

3. I used klim milk powder but you can use Nido as well

Vanilla & Rose Cream Bundt Cake

There is just something about a fluffy, moist vanilla Bundt cake served with a hot cup of tea. Bundt cakes make the ultimate centrepiece for any celebration.

A Bundt cake is known for its unique shape and most Bundt cakes are simple with just a drizzle of icing sugar or a glaze, but by now you know BKD isn’t simple and loves to add that little extra touch.

To give a little BKD touch I added a rose whipped cream and garnished with strawberries, edibles flowers and gold leaf.

It makes a simple but beautiful cake for your Eid table.

Vanilla & Rose Cream Bundt Cake


100 grams room temperature butter

1/2 cup sugar

2 large eggs

1/2 tablespoon vanilla essence

1 & half cups self raising flour

1/4 teaspoon salt

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon rose essence

1/4 cup sugar


1. Pre heat oven at 180dc and grease Bundt pan

2. In a large bowl beat together 1/2 cup sugar and butter

3. Add eggs one at a time, beating in between

4. Add vanilla essence and mix

5. In another bowl sift flour and salt

6. Add half of the flour mixture into the eggs and mix.

7. Add in the milk and mix till combined

8. Add in the balance of the flour and mix

9. Pour batter into Bundt pan and pat down gently or smooth down with spatula

10. Bake for 45 mins or until toothpick comes out clean

11. While the cake is baking beat fresh cream with rose water and 1/4 cup sugar till soft peaks form

12. Once the cake is baked and cooled completely add the rose cream on top and decorate with strawberries and edible roses

BKD Notes:

Serves 4-6 people

You can add rose syrup instead of rose essence to the cream

You can add pink food colouring with rose essence to make it pink

Fill Bundt cake pan 3/4 way to avoid over baking