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  • 2 c. gluten free flour, ex. Bob’s Red Mill gluten free 1 to 1 baking flour
  • 3 TBSP. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. allspice
  • 1/2 tsp. ground cinnamon
  • 1/4 c. butter, cold
  • 1/3 c. molasses
  • 1 egg yolk, beaten
  • 1/4 c. milk

Glaze Topping

  • 2 TBSP. butter, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 TBSP. maple syrup
  • 2 TBSP. milk or cream
Peanut butter energy balls recipe


  1. Mix first nine ingredients.
  2. Cut in the cold butter with a pastry blender, or two forks, until the mixture resembles coarse crumbs.
  3. In a separate bowl mix together molasses, egg yolk, and milk.
  4. Make a well in the middle of the dry ingredients and add the wet ingredients. Then, mix all together with a fork until combined.
  5. Lightly flour a surface and knead dough just a bit until almost smooth. Should be about 10 strokes. Roll dough into an 8-inch diameter circle and cut into eight wedges.
  6. Arrange the eight scones on an ungreased baking sheet. Brush the tops of each wedge with a little milk or cream.
  7. Bake at 400 degrees for approximately 12-15 minutes.
  8. Let them cool for about 10 minutes on a wire rack. Then, pour the glaze topping over each scone. After the first glaze has set, add another layer of glaze, if desired.