Instructions

1. Zest the lemon, set 1 tsp of zest aside, then juice it, you need 1 tablespoon.
2. Grind the dried thyme with a mortar & pestle, then add to lemon zest & brown sugar.
3. Sift flour, baking powder & salt in a large bowl. Using a pastry blender, cut in the butter & the thyme, lemon zest sugar mix, until it’s in pea size lumps.
4. In a second bowl, whisk together two of the eggs, sour cream, lemon juice & essential oils. Stir the wet mixture into the dry mixture until just combined, then turn the whole thing out onto a floured surface (dough will be very sticky use a lot of flour).
5. Divide the dough in half & pat each half into a flat disk. Using a floured knife, cut each disk into six wedges. Transfer to a floured baking sheet, spacing them at least an inch apart.
6. Whisk the remaining egg white & brush the tops of the scones & sprinkle with raw sugar.
7. Bake at 350 degrees until the scones are golden on top, about 20 minutes. Serve warm.