Get the Skinny with Chef Jen!

Get the Skinny on Liberty’s Kitchen’s annual fundraiser Come Grow With Us! Chef Jen visited WGNO to talk about Come Grow With Us and to show us how to make Swerve Cranberry Walnut Mini Scones.

Swerve Cranberry Walnut Mini Scones

By Jennifer Sanchez, Executive Chef of Liberty’s Kitchen             

Yield: 48 mini (1 ½”) scones                                                        

5 cups Whole Wheat Pastry Flour

1 ½ cups Swerve Sugar Replacer

2 teaspoons Salt

3 ½ teaspoons Baking Powder

2 cups Dried Cranberries

1 cup Chopped Walnuts

2 ¾ cups Heavy Cream

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, Swerve, salt and baking powder. Mix by hand until well blended. Add cranberries and walnuts. Mix gently. Add cream and mix thoroughly but gently until a dough is formed.

Flour the work surface, turn out dough and form into an even 1″ thick disc. Using a 1 ½” biscuit cutter, cut out small rounds (or cut into small triangles).

Continue to gather dough scraps and cut out rounds until all dough is used.

Place dough rounds on parchment lined baking sheet, allowing room to expand. Brush tops with heavy cream (optional).

Bake for 10 minutes or until light golden brown. Remove from oven and allow to cool 8-10 minutes.

Nutrition Facts per Scone: 120 calories, 7 grams fat, 3 grams saturated fat, 120 mg sodium, 20 grams carbohydrate, 3.5 grams sugar, 2.5 grams fiber, 2 grams protein.

Compare to nutrition facts for standard coffee-shop scone: 420 calories, 15 grams fat, 9 grams saturated fat, 430 mg sodium, 64 mg carbohydrate, 26 grams sugar.