Gayle’s Lemony Thyme Scones

Gayle Giroux-Trescott, the owner of the Crescent Roll Bakery, is Witchtown’s resident baker. She is known for selling the best (as well as the only) pizza in town, and for her delicious seasonal pastries. These herby scones with a hint of lemon are always in demand around the Summer Solstice.


1 lemon

1 tablespoon dried thyme

2 cups all purpose flour

1/4 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, cut into small pieces and chilled

3 eggs

2/3 cup sour cream

2 tablespoons white sugar



Preheat the oven to 350 degrees. Lightly flour a baking sheet.

Zest the lemon and set 1 tsp of zest aside. Cut the lemon in half and squeeze out the juice until you have about 1 tablespoon.

To bring out the flavor of the thyme, crush it up a bit using a mortar and pestle (or in a bowl using the back of a spoon). Whisk together the thyme, lemon zest, flour, brown sugar, baking powder, and salt in a large bowl. Cut the butter into the mixture using a pastry blender or by rubbing it in with your fingertips until only tiny (smaller than a pea) lumps remain.

In a second bowl, whisk together two of the eggs, the sour cream, and the lemon juice. Stir the wet mixture into the dry mixture until just combined, then turn the whole thing out onto a floured surface. (The dough will be very sticky so use a lot of flour here.) Divide the dough in half and pat each half into a flat disk. Using a floured knife, cut each disk into six wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing them at least an inch apart.

Separate the remaining egg. Reserve the yolk for another use and beat the egg white until it’s foamy. Brush the foam over the top of the scones and then sprinkle them with the white sugar.

Bake until the scones are golden on top, about 20 minutes. Serve them warm for maximum deliciousness.

(NOTE: Gayle’s scone recipe was adapted from Bon Appetit’s Cranberry-Studded Creme Fraiche Scones)