Scones with sweet Christmas cream

Let the raspberries thaw in a colander above a bowl and drain. Clean 1 orange well and grate the orange skin thinly.

Peel both oranges so thick that you also peel the white skins of the wedges.

Then cut out the parts between the fleece with a pointed knife. Halve the parts.

Spoon the orange slices with raspberries and orange zest in a bowl. Keep the compote covered in the refrigerator.

Preheat the oven to 200 ° C and bake the scones according to the instructions on the package.

In a bowl, beat the whipped cream with icing sugar until stiff. Spoon the cream into a bowl. Serve the scones with the orange raspberry compote and whipped cream.