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A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent. The pronunciation in the United Kingdom is open to debate. Some sections of the population pronounce it as sk'on (to rhyme with gone), and the rest pronounce it sk'own (to rhyme with cone). The former pronunciation is more popular in Scotland. The scone closely resembles an American biscuit â€” itself not to be confused with the Commonwealth biscuit, which equates to what Americans call a cookie. American biscuits tend to be savoury while scones tend to be sweet, though there are exceptions for both. The scone is still doughier than the American biscuit, and frequently includes raisins, currants, cheese or dates. Scones made in America may feature other fruit such as cranberries, blueberries, or nuts, and are very popular espresso bar fare. Also popular in America are chocolate chip scones. In Scotland and Ulster savoury varieties of scone include soda scones, also known as soda farls, and potato scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in the local equivalent of the full English breakfast. The scone is a basic component of the cream tea. The griddle scone is a variety of the scone. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc. In the Scots language, a griddle is referred to as a girdle. Therefore griddle scones are known as girdle scones. This should not be confused with the girdle as a piece of ladies' underwear.