Online Encyclopedia


Online Encyclopedia
Originally appearing in Volume V24, Page 408 of the 1911 Encyclopedia Britannica.
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SCONE, the Scots name of a species of cake made of wheat or barley meal and baked on a griddle. The cakes are round and are usually cut into four pieces, thus giving the familiar shape of a wedge with circular edge. The broad lowland bonnet was called a " scone " or " scone-cap " from its shape. The word appears to have been a shortened form of a Low Ger. Schonbrot, i.e. fine bread, explained in the Bremen Glossary (1771), quoted in the New English Dictionary, as a sort of white loaf with two acute and two obtuse angles. The Hamburg dialect word schonroggen, fine rye, was adopted into Swedish and Icelandic in the sense of biscuit.
End of Article: SCONE
SCONCE (Lat. absconsus, Fr. esconce)
SCONE (pron. Skoon; Gaelic, skene, "a cutting")

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