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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
- 2 cups unbleached all purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 1 egg, slightly beaten
- 3/4 cup milk
- 6-7 tablespoons chilled, unsalted butter
- 1 1/2 teaspoons 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.
- This recipe was entered in the contest for Your Best Fair Food