from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A small, rich, biscuitlike pastry or quick bread, sometimes baked on a griddle.
  • n. Utah Yeast bread dough, deep-fried and served with honey and butter or with a savory filling.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A small, rich, pastry or quick bread, sometimes baked on a griddle
  • n. frybread served with honey butter spread on the cooked bread
  • v. To hit, especially on the head.

from the GNU version of the Collaborative International Dictionary of English

  • n. A cake, thinner than a bannock, made of wheat or barley or oat meal.

from The Century Dictionary and Cyclopedia

  • n. A soft cake (resembling the biscuit of the United States, but of various shapes and sizes) made from dough of barley-meal or of wheat-flour, raised with bicarbonate of soda or with yeast, and “fired” on a griddle.
  • n. See stone.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle


from The American Heritage® Dictionary of the English Language, 4th Edition

Perhaps from Dutch schoonbrood, fine white bread, from Middle Dutch schoonbroot : schoon, bright + broot, bread.


  • Inviting someone over for a cup of tea and a scone is a great motivation to getting something done in a reasonable amount of time.

    A Situation Common to All

  • The origin of the name 'scone' is just as unclear as where it came from.

    Archive 2007-08-01

  • The scone is a fairly basic vanilla scone, dropped in slightly flatten balls on the baking sheet to look more like cookies than scones that were rolled out and cut.

    Snickerdoodle Scones | Baking Bites

  • The traditional method for making a scone is to cut cold butter into a flour mixture, much like making biscuits or pie crust.

    Baking Bites » Print » Apricot Oat Scones

  • A scone is much closer to a cookie than a piece of custardy french toast, after all!

    Snickerdoodle Scones | Baking Bites

  • The standard cream scone is plain, only mildly sweet, and gets most of its flavor from butter, cream or any other liquid used as a binder.

    Coconut Scones | Baking Bites

  • Sweet scones (jerzygarwol@poczta. fm) According to Wikipedia, the word scone may come from the Middle - Articles related to The Flavor Of Paris At La Petite France In West Hartford

  • Now ... in 99% of the country (and in many European countries) a scone is more a biscuit type food (which is probably what most of you are agreeing with) - like a blueberry scone you'd order at Starbucks, but in Utah and in some places of Idaho, this recipe is exactly what they serve up as a scone - probably stollen from Indian Fry-Bread and as we see here, the Mexican Sopapilla ... granted when Utahans eat their scones as a dessert, they top it with honey butter and sometimes powdered sugar rather than the Tex-Mex cinnamon, sugar and Honey.

    Sopapillas with a side of honey | Homesick Texan

  • Even in England, which you might think would be the home of the tenderest and best, the average scone is a dense and powdery affair, with only a few sad raisins to relieve the monotony — unless, of course, you slather it with clotted cream and Tiptree’s Little Scarlet Strawberry Preserves, which would make anything taste good.

    The Secret of the Irish Scone

  • I take a bite out of what the Americans call a biscuit and the British call a scone, look Connie directly in the eye, and pause for dramatic effect.

    The English American


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