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.
Scone
