Sage Feta Scones + Tomato Jam

Updated at: Wed, 20 Nov 2024 06:32:32 GMT

Step 1

Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.

Step 2

Whisk until the dry ingredients are combined.

Step 3

Add the eggs, cream, butter and vanilla to the bowl.

Step 4

Use your hands to mix everything together until incorporated and combined.

Step 5

Use a rubber spatula to fold in the feta and chopped sage.

Step 6

Transfer the dough to a cutting board and form into a large circle with your hands. Use a sharp knife to cut into size large triangles.

Step 7

Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.

Step 8

While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.

Step 9

Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.

Step 10

Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.

Step 11

If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.

Step 12

When the scones are done baking, transfer to a cooking rack then serve with the jam.

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