Online Encyclopedia

Search over 40,000 articles from the original, classic Encyclopedia Britannica, 11th Edition.

SCONE

Online Encyclopedia
Originally appearing in Volume V24, Page 408 of the 1911 Encyclopedia Britannica.
» Make a correction to this article.
» Add information or comments to this article.
Spread the word: del.icio.us del.icio.us it!

SCONE , the Scots name of a See also:

species of cake made of See also:wheat or See also:barley 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 See also:bonnet was called a " scone " or " scone-cap " from its shape. The word appears to have been a shortened See also:form of a See also:Low Ger. Schonbrot, i.e. See also:fine See also:bread, explained in the See also:Bremen Glossary (1771), quoted in the New See also:English See also:Dictionary, as a sort of See also:white See also:loaf with two acute and two obtuse angles. The See also:Hamburg See also:dialect word schonroggen, fine See also:rye, was adopted into See also:Swedish and Icelandic in the sense of See also:biscuit.

End of Article: SCONE

Additional information and Comments

There are no comments yet for this article.
» Add information or comments to this article.
Please link directly to this article:
Highlight the code below, right click, and select "copy." Then paste it into your website, email, or other HTML.
Site content, images, and layout Copyright © 2006 - Net Industries, worldwide.
Do not copy, download, transfer, or otherwise replicate the site content in whole or in part.

Links to articles and home page are always encouraged.

[back]
SCONCE (Lat. absconsus, Fr. esconce) 		[next]
SCONE (pron. Skoon; Gaelic, skene, "a cutting")

Site © 2006 - Net Industries