SCONE  , the Scots name of a See also:

• SPECIES

species of cake made of See also:

• WHEAT
• WHEAT (Triticum)

wheat or See also:

• BARLEY (Hordeum sativum)

barley See also:

• MEAL

meal and baked on a griddle . The cakes are See also:

• ROUND (O. Fr. rond, Lat. rotundus, the Fr. is the source also of Du. rond; Ger., Swed., Dan. and Nor. rond)

round and are usually cut into four pieces, thus giving the See also:

• FAMILIAR (through the Fr. familier, from Lat. familiaris, of or belonging to the familia, family)

familiar shape of a See also:

• WEDGE (O. Eng. wecg, a mass of metal, cognate with Dutch wig, wigge, Dan. vaegge, &c.; in Lith. the cognate form outside Teut. is found in wagis, a peg, spigot; there is no connexion with " weigh," " weight," which must be referred to the root wegh, to li

wedge with circular edge . The broad See also:

• LOWLAND

lowland See also:

• BONNET
• BONNET, CHARLES (172o–1793)

bonnet was called a " scone " or " scone-cap " from its shape . The word appears to have been a shortened See also:

• FORM (Lat. forma)

form of a See also:

• LOW, SETH (1850- )
• LOW, WILL HICOK (1853- )

Low Ger . Schonbrot, i.e. See also:

• FINE

fine See also:

• BREAD

bread, explained in the See also:

• BREMEN

Bremen Glossary (1771), quoted in the New See also:

• ENGLISH

English See also:

• DICTIONARY

Dictionary, as a sort of See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• LOAF

loaf with two acute and two obtuse angles . The See also:

• HAMBURG

Hamburg See also:

• DIALECT (from Gr. Sia stcror, conversation, manner of speaking, &aXeyec6at, to converse)

dialect word schonroggen, fine See also:

• RYE

rye, was adopted into See also:

• SWEDISH

Swedish and Icelandic in the sense of See also:

• BISCUIT (pronounced according to the old spelling " bisket," a Fr. form from Lat. bis, twice, and coctum, cooked, in reference to the original method of preparation; cf. Ital. biscotto, Sp. bizcocho, &c.)

biscuit .