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 .