Scottish National Dictionary (1700–)

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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. 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 18 May 2021 <>



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