Scone with jam and fresh cream (v)

Ingredient Specification

Plain Scone [WHEAT Flour (WHEAT flour, calcium carbonate, iron, nicotinamide, thiamin), BUTTERMILK (25.3%) (MILK), sugar, non-hydrogenated vegetable oil (palm, rapeseed), EGG, raising agents (E450, E501), glaze(2.3%)(water, vegetable Protein(pea), dextrose), salt, emulsifier E475, natural flavouring.], Chantilly Cream (V) [Cream Double 2Lt [MILK], Sugar Icing Tate & Lyle [Icing Sugar (97%), maize starch], B/Head Vanilla Puree [Vanilla Pods.]], Jam Strawberry BEF 2.72Kg [Sugar, Strawberries, Gelling Agent: Pectins; Acid: Citric Acid; Acidity Regulator: Trisodium Citrate.Prepared with 35g of fruit per 100g.Total sugar content 66g per 100g.], Raspberries 125g

University of Strathclyde - Delivered Catering 2026

Our menus are designed to complement your content and delight your delegate’s experience. The Allergen Information provides you with detailed allergen information from our range of delicious and healthy meals. We do substitute ingredients so you must always make us aware of your allergy/dietary requirements so that we can provide you with up to date/accurate information. This will allow us to take particular care with the preparation of your meal to avoid cross contamination with allergens.
We may able to adapt a dish to remove/substitute a particular ingredient if you discuss your requirements with us before booking your catering. The information provided relates to allergens which are intentional ingredients in our menu items and is created using data provided by our carefully selected suppliers. If you require further information on any of the ingredients please talk to one of the catering team on the day of your event. We do handle most allergens in our busy production kitchens so we cannot guarantee that a dish is allergen free. However we will take particular care and precautions to avoid cross contamination of foods if you alert us to your allergy.