Unless things are wildly different in Canada, Grills lunch is usually 1.00-2.30, so you are in no danger of missing it. 12.45 seems a reasonable time for Grills. We are usually given 12.30, but that is at Southampton.
I should have thought the logistics of carrying dry ingredients rather than the complications of storing frozen stuff on board was one of several reasons why making stuff on board was the more attractive option.
We had tea a couple of times on QA in May. The scones had every appearance of being freshly made, and I think the cream was clotted. Scones do tend to be quite dry rather than moist like fruit cake, and I think clotted cream is a thick yellow paste. What exactly were you expecting?