Mix flour with baking powder, aerate, chop with butter, add peeled and fried almonds, sour cream, egg and knead the dough, refrigerate for 1 hour.

Roll out the dough into the layer over 0,1-0,2 inches thick. Cut into circles over 2 inches in diameter. In a half of circles make 3 round holes (over 0,4 inch).

Bake scones in oven until golden cool and put circles in pairs, brushing with hot jam. Season with vanilla sugar. Fill in the holes with jam.