Tomato Jam Is My Jam

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by The Toasted Pine Nuts

My love for scones happened the first time I ate one when I was about 13. A new brunch spot opened up near us and the moment my mom and I walked in, my eyes landed on a fluffy, crispy triangular thing behind the display case that I never saw before.

I learned it was a scone and I had to have one. I tried that spicy Mexican chocolate scone (yes of course I remember) and was delighted by the flakey, fluffy, crumbly interior but crisp outerior.

My life was changed. Scones soon became one of my favorite pastry items.

But as I consumed ALL the sweet scones, more recently I began to think about savory scones and maybe they would be a fun option for breakfast, or brunch, or just whatever time of day you’re craving one.

I made these savory sage and feta scones with tomato jam and I literally couldn’t stop eating them. The flavors! The textures! That sweet tomato jam! The whole situation is pretty amazing and I can’t wait to hear what you guys think of them!!

I’m using Village Farms Lorabella Blossom® tomatoes which is one of my absolute favorite tomatoes because it’s so sweet and has unique floral and citrus undertones that really make for a delicious jam.

So let’s make some Savory Sage and Feta Scones with Tomato Jam!!

Savory Sage and Feta Scones with Lorabella Blossom® Tomato Jam

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First, make the scones. 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.

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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.

These recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from The Toasted Pine Nut

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