Lavender Lumples with Meyer Lemon Glaze

By • August 5, 2011 5 Comments

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
  1. Preheat oven to 375.
  2. Sift flour, salt, baking powder and sugar together.
  3. 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).
  4. Add egg and milk; mix quickly with fork until just blended.
  5. 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).
  6. 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
  1. 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.

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