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Scones, potato, homemade

Homemade potato scones are a cooked food made from potato and flour. The figures here describe a homemade recipe rather than a packaged product. They mainly provide carbohydrate and fat, with some protein. Per 100g, they contain 37g of carbohydrate, 14g of fat, 4.8g of protein and 1.6g of salt.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. The salt content is worth noting for people watching their salt intake. Potato scones also contain saturated fat, which is relevant for those monitoring their saturated fat intake. Ingredients and preparation can affect the nutritional content. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

279 kcal

Energy

1173 kJ

Fat

14g

of which saturates

4.6g

Carbohydrate

37g

of which sugars

1.4g

Fibre

1.9g

Protein

4.8g

Salt

1.6g

Water

43g

Cholesterol

3mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin C

4mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.8mg

Vitamin B6

0.08mg

Vitamin B12

0.2µg

Folate

10µg

Calcium

111mg

Iron

0.8mg

Magnesium

17mg

Phosphorus

437mg

Potassium

224mg

Sodium

653mg

Zinc

0.5mg

Copper

0.07mg

Selenium

1µg

Other types of scones

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scones, cheese, homemade

358 kcal

10g

16g

2.1g

Scones, fruit, wholemeal, homemade

322 kcal

7.7g

11g

–

Scones, plain, homemade

352 kcal

7.2g

13g

2.4g

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.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published