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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.

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.

[Cf. Norw. bryne, a slice of bread or cake, a mutated form of brunn, brown (from the colour of the baked bannock); cogn. with Eng. burn, Sc. Brunt, v., q.v.]

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"Brunie n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 27 Feb 2024 <>



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