Dictionaries of the Scots Language
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Scottish National Dictionary (1700–)

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First published 1974 (SND Vol. IX).
This entry has not been updated since then but may contain minor corrections and revisions.

TOD, n.³ Also todge and in dim. forms tod(d)ie, toodie (Rxb. 1923 Watson W.-B.); toddle (Lnk. 1825 Jam.), todlie (Lth. a.1838 Jam. MSS. XI. 224); todgie (Bwk. 1825 Jam.) (See G, letter, 10.). A round flour cake or scone (Rxb. 1825 Jam., tod(die); Dmf. 1956 Dmf. & Gall. Standard (1 Sept.) 4, toddie; s.Sc. 1972, toddie); “a savoury pancake,” one made with dripping (Peb. (toddie), Bwk. (todge) 1972); “a cake, freq. composed of barley-meal and pease-meal mixed” (Rxb. a.1838 Jam. MSS. X. 323). Deriv. todler, the name applied to the woman who makes the dough for the special cakes baked for the former St Luke's Fair at Rutherglen. Cf. Hoddle, v., 1. (4), and Sour, adj., 1. (3). [s.Sc. tod(i); Bwk. todʒ]Lnk. 1793 D. Ure Rutherglen 95:
She who sits next the fire, towards the east, is called the Todler. The todler takes a ball of the dough, forms it into a small cake, and then casts it on the bake-board of the hodler.Slk. 1912 H. J. C. Clippings from Clayboddie (1921) 58:
The curny toddies and the oatcakes and the shortbread and the drop scones.Dmf. 1915 D. J. Beattie Oor Gate-en' 26:
As the “toodies” were bein' screwed oot o' a big whank o' dough wi' a milk-tin lid.