Lavender Lumples with Meyer Lemon Glaze

By F for Food • August 5, 2011 • 4 Comments

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Lavender Lumples with Meyer Lemon Glaze — 1 of 2 Photo by F for Food

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Author Notes: Lumples are simple, classy, subtly sweet and downright adorable. They have an ever so slightly harder exterior and a delicate, crumbly, comforting, forgiving interior. They are warm, nurturing, and, dare I say, a bit maternal.

I prefer King Arthur flour, raw milk, raw or cultured butter. Not necessary but I do insist on whole milk; skim or reduced fat milk will make for a "weaker lumple". - F for Food

Makes 8 lumples

Lumples

2 cups unbleached all purpose flour
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
1 egg, slightly beaten
3/4 cups milk
6-7 tablespoons chilled, unsalted butter
1 1/2 teaspoon lavender buds

Preheat oven to 375.
Sift flour, salt, baking powder and sugar together.
Cut butter into small pieces and blend (you may use a pastry blender or fork, but Mom uses her hands) into above mixture until consistency of cornmeal (if you are using lavender buds, this is the time to mix in 1 1/2 teaspoons of the buds).
Add egg and milk; mix quickly with fork until just blended.
Add blackberries, raspberries, blueberries or strawberries if you want a berry lumple. My mom usually makes lavender, blueberry lumples and adds only 3 or 4 blueberries to each lumple; she puts in the berries after the lumples are formed and on the cookie sheet).
Bake 15-20 minutes.

Meyer Lemon Glaze

1/3 cup confectioner's sugar (sifted well)
3 tablespoons unsalted butter at room temperature
Juice of a little less than 1/2 of a Meyer lemon

Mix well until smooth-if mixture is too thick add another tablespoon of softened butter. As soon as lumples come out of oven, put a heaping teaspoon of the glaze on each lumple. It will self-drizzle because of the heat and meld beautifully with the lumples.