Definition of brunie in English:

brunie

noun ˈbruːniˈbrʊni

Shetland, Orkney, Scottish

A type of scone or bannock. Frequently with modifying word, as "fat brunie", "yule brunie", etc.

Origin

Early 19th century; earliest use found in Dorothea Campbell (1792–1863), poet and novelist. Probably from the unattested Norn cognate of Norwegian regional (Buskerud) bryne slice of bread or cake (of uncertain origin; perhaps from the same base (with i-mutation) as Norwegian brun, with reference to the colour when baked), with ending remodelled after -y.

Definition of brunie in US English:

brunie

noun

Shetland, Orkney, Scottish

A type of scone or bannock. Frequently with modifying word, as "fat brunie", "yule brunie", etc.

Origin

Early 19th century; earliest use found in Dorothea Campbell (1792–1863), poet and novelist. Probably from the unattested Norn cognate of Norwegian regional (Buskerud) bryne slice of bread or cake (of uncertain origin; perhaps from the same base (with i-mutation) as Norwegian brun, with reference to the colour when baked), with remodelling of the ending after -y.

词汇	brunie
释义	Definition of brunie in English: brunie noun ˈbruːniˈbrʊni Shetland, Orkney, Scottish A type of scone or bannock. Frequently with modifying word, as "fat brunie", "yule brunie", etc. Origin Early 19th century; earliest use found in Dorothea Campbell (1792–1863), poet and novelist. Probably from the unattested Norn cognate of Norwegian regional (Buskerud) bryne slice of bread or cake (of uncertain origin; perhaps from the same base (with i-mutation) as Norwegian brun, with reference to the colour when baked), with ending remodelled after -y. Definition of brunie in US English: brunie noun Shetland, Orkney, Scottish A type of scone or bannock. Frequently with modifying word, as "fat brunie", "yule brunie", etc. Origin Early 19th century; earliest use found in Dorothea Campbell (1792–1863), poet and novelist. Probably from the unattested Norn cognate of Norwegian regional (Buskerud) bryne slice of bread or cake (of uncertain origin; perhaps from the same base (with i-mutation) as Norwegian brun, with reference to the colour when baked), with remodelling of the ending after -y.
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