Salta al contenuto principale

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

Energy

358 kcal

Energy

1503 kJ

Fat

16g

of which saturates

7.2g

Carbohydrate

45g

of which sugars

1.9g

Fibre

2.1g

Proteine

10g

Sale

1.6g

Acqua

27g

Colesterolo

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

1mg

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.9mg

Vitamina B6

0.11mg

Vitamina B12

0.7µg

Folato

11µg

Calcio

249mg

Ferro

1.1mg

Magnesio

21mg

Phosphorus

480mg

Potassio

159mg

Sodio

659mg

Zinco

1.3mg

Copper

0.08mg

Selenio

3µg

Other types of scones

Food

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.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente