Scones with Strawberry Ripple Cream – Forman & Field

Scones with Strawberry Ripple Cream

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Scones: Flour (WHEAT, GLUTEN), Sugar, Golden Raisins, Brandy, Butter (MILK), Bicarbonate of Soda, Baking Powder

Strawberry Ripple Cream: Clotted Cream (MILK), Butter (MILK), Icing Sugar & Vanilla

See allergens in bold capitals

Cooking instructions

Ready to Serve or you can gently warm in oven for 5 mins

Additional information

Best within 3 Days, Ripple Cream will last 30 days minimum Only the scones can be frozen

Nutritional Information

Typical Values (Scones) Per 100g
Energy 1302kj
Fat 12.9g
Saturates 8g
Carbohydrates 45.6g
Sugars 17g
Protein 4.6g
Salt 0.2g
Typical Values (Strawberry Ripple Cream) Per 100g
Energy 1559kj
Fat 24.1g
Saturates 15.6g
Carbohydrates 38.6g
Sugars 24.5g
Protein 0.2g
Salt 0.3g

It’s a question that has divided the nation for generations… Which goes first, cream or jam? Well, our clever chefs have solved it. The answer, dear customer, is both!

Our Strawberry Ripple Cream is made with homemade English strawberry jam and a heavenly blend of clotted cream and fresh vanilla buttercream. Comes in a reusable kilner jar, and accompanied by four of our light-as-a-feather freshly baked scones. Put the kettle on and tuck in.

Serves 2-4