Gingerbread scones with lemon glace icing

Preheat oven to 220°C (200°C fan forced). Grease 22cm (9-inch) square cake pan.

Beat butter, sugar and egg yolk in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl, add sifted dry ingredients and combined buttermilk and treacle. Use a knife to cut the buttermilk mixture through flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.

Press dough out to 2cm (3/4 inch) thickness, cut into 5cm (2 inch) rounds. Place rounds, just touching, in pan. Gently knead scraps of dough together, repeat process. Brush scones with a little extra buttermilk.

Bake scones about 20 minutes. Cool 10 minutes.

Meanwhile, make lemon glacé icing. Sift icing sugar into small heatproof bowl, stir in butter and enough juice to make a thick paste. Place bowl over small saucepan of simmering water, stir until mixture is smooth.

Serve warm scones drizzled with icing and decorated with shredded lemon rind.