Scottish National Dictionary (1700–)
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First published 1941 (SND Vol. II). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
Quotation dates: 1822, 1888-1932
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BRUNIE, BRUNNIE, Broonie, Brönie, n. A scone or bannock baked of beremeal (Ork. 1929 Marw., broonie), or of oatmeal (Sh.5 1932). [′brøni Sh.; ′bruni Ork.; ′brønjo (n.Ronaldshay), ′bruno (Westray) (Marw.)]Sh. 1822 S. Hibbert Description 469:
Sometimes the grain is ground by means of a quern, and passed through a sieve with much care, when it is formed into small cakes, very round and thick, named Broonies.Sh. 1888 Edmonston and Saxby Home of a Naturalist 99:
A brünie is merely a thick cake, which may be made of either flour or oatmeal, and may be rendered “short” by the use of fat.Sh.(D) 1899 J. Spence Sh. Folk-Lore 216:
Everyene bigs the coal best aboot his ain brönie.
Combs.: (1) mellens-brunnie, see Mellens; (2) Yule-brunie (see quot.).(2) Sh. 1932 J. M. E. Saxby Sh. Trad. Lore 170:
Yule-brunies were composed of rye-meal and a fat of some sort. They were formed round, and the edges pinched to represent the sun rays.
