Ingredients

The following ingredients have 4 Servings
  • 3 cups blanched almond flour
  • ⅔ cup tapioca flour (or starch)
  • ⅓ cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¼ cup heavy whipping cream
  • ½ cup butter, chilled and cut in cubes
  • ½ teaspoon vanilla extract
  • 1/3 cup crumbled feta
  • 1 tablespoon chopped sage
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar

Instruction

  • Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
  • Whisk until the dry ingredients are combined.
  • Add the eggs, cream, butter and vanilla to the bowl.
  • Use your hands to mix everything together until incorporated and combined.
  • Use a rubber spatula to fold in the feta and chopped sage.
  • 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.
  • Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
  • While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
  • Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
  • Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
  • 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.
  • When the scones are done baking, transfer to a cooking rack then serve with the jam.