SCONE , the Scots name of a
See also:species of cake made of wheat or
See also:meal and baked on a griddle . The cakes are
See also:round and are usually cut into four pieces, thus giving the
See also:familiar shape of a
See also:wedge with circular edge . The broad
See also:lowland bonnet was called a " scone " or " scone-cap " from its shape . The word appears to have been a shortened
See also:form of a Low Ger . Schonbrot, i.e.
See also:bread, explained in the
See also:Bremen Glossary (1771), quoted in the New
See also:Dictionary, as a sort of
See also:loaf with two acute and two obtuse angles . The
See also:Hamburg dialect word schonroggen, fine
See also:rye, was adopted into
See also:Swedish and Icelandic in the sense of
See also:biscuit .
SCONCE (Lat. absconsus, Fr. esconce)
SCONE (pron. Skoon; Gaelic, skene, "a cutting")
There are no comments yet for this article.
Do not copy, download, transfer, or otherwise replicate the site content in whole or in part.
Links to articles and home page are encouraged.