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Scones, cheese, homemade

Homemade cheese scones are baked cereal products made with flour and cheese. The figures here describe cheese scones prepared from a recipe. They mainly provide carbohydrate and fat, along with protein. Per 100g, they contain 45g of carbohydrate, 16g of fat and 10g of protein. They also provide 249mg of calcium.

Carbohydrate supplies energy, while protein supports the maintenance and repair of body tissues. Calcium is needed for the maintenance of bones and teeth. Cheese scones also contain saturated fat and salt, which are worth noting for people monitoring their intake. The amounts can vary with the ingredients and recipe used. Full nutrient figures, including energy, saturated fat and salt, are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

358 kcal

Energía

1503 kJ

Grasa

16g

of which saturates

7.2g

Carbohydrate

45g

of which sugars

1.9g

Fibra

2.1g

Proteína

10g

Sal

1.6g

Agua

27g

Colesterol

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

1mg

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.9mg

Vitamin B6

0.11mg

Vitamina B12

0.7µg

Ácido fólico

11µg

Calcio

249mg

Hierro

1.1mg

Magnesio

21mg

Phosphorus

480mg

Potasio

159mg

Sodio

659mg

Zinc

1.3mg

Cobre

0.08mg

Selenio

3µg

Other types of scones

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scones, fruit, wholemeal, homemade

322 kcal

7.7g

11g

–

Scones, plain, homemade

352 kcal

7.2g

13g

2.4g

Scones, potato, homemade

279 kcal

4.8g

14g

1.9g

Scones, wholemeal, homemade

319 kcal

8.2g

12g

5.8g

Scones, fruit, retail

338 kcal

6.5g

11g

2.9g

Scones, plain, retail

346 kcal

7.2g

12g

2.2g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente