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 is under debate with about 2 to 1 in favour of rhyming with "on" versus "own". In the UK, the pronunciation is split along geographical lines, with the south rhyming with "own" and northeners rhyming with "on".
The scone closely resembles an American biscuit - itself not to be confused with the Commonwealth biscuit, which equates to what the Americans call a "cookie". The scone is still doughier than the American biscuit, and frequently includes raisins, currants or dates. Scones made in America may feature other fruit such as cranberries, or nutss. The scone is also the basis of Devonshire tea.
The griddle scone forms a sub-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.
