Scone with clotted cream and jam
| Macros | per 100 g |
|---|---|
| Calories | 370 kcal |
| Protein | 5.5 g |
| Fat | 18.0 g |
| Carbs | 47.0 g |
A scone with clotted cream and jam is a baked teatime classic, most closely associated with British afternoon tea, where a plain or fruit scone is split and topped with thick clotted cream and fruit jam. Per 100 g, this combination provides 370 kcal, 5.5 g of protein, 18 g of fat, 47 g of carbohydrates, and 1.2 g of dietary fibre, with 22 g of that carbohydrate coming from sugars. Notable micronutrients include 280 mg of sodium, 90 mg of calcium, and 140 mcg of vitamin A per 100 g — the last largely contributed by the clotted cream. No glycemic index value is available for this combination. It fits a vegetarian dietary pattern.
How many calories in a scone with clotted cream and jam?
A scone with clotted cream and jam contains 370 kcal per 100 g. A typical served scone with toppings weighs around 120–150 g, putting a single serving at roughly 440–555 kcal.
Is a scone with clotted cream and jam vegetarian?
Yes, a scone with clotted cream and jam is suitable for a vegetarian diet. It contains dairy-based ingredients — clotted cream and butter in the scone — but no meat or fish.
Is a scone with clotted cream and jam high in fat?
At 18 g of fat per 100 g, this combination is relatively high in fat, primarily from the clotted cream and butter used in the scone. It also carries 22 g of sugars per 100 g, largely from the jam and any fruit in the scone.
Diets
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Macros · per 100 g
| Macros | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 5.5 g |
| Fat | 18.0 g |
| Carbs | 47.0 g |
| Sugars | 22.0 g |
| Fiber | 1.2 g |
| Fats breakdown | Amount |
|---|---|
| Saturated | 11.0 g |
| Monounsaturated | 4.5 g |
| Polyunsaturated | 0.80 g |
| Cholesterol | 55.0 mg |
| Minerals | Amount |
|---|---|
| Calcium | 90.0 mg |
| Iron | 1.0 mg |
| Potassium | 130 mg |
| Sodium | 280 mg |
| Vitamins | Amount |
|---|---|
| Vitamin A | 140 mcg |
| Vitamin C | 3.0 mg |
| Vitamin B12 | 0.30 mcg |