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.