GF Zucchini Scones with Brown Sugar Whipped Cream

Soooooooo...  My guys were asking what Kristen (the improv director/wizard) had chosen for this month's IMPROV ingredients. 

I began by saying, "Zucchini..." but was interrupted by loud cheering because they were envisioning grilled olive oil-drizzled zucchini slices and zucchini chunks on grilled shrimp kabobs and sautéed zucchini with sliced green onions & mushrooms & Parmesan.

As I continued, "... with brown sugar," I could hear the inward gasps of despair.

NOBODY puts brown sugar with zucchini.

Until I "Googled" it and found out that, indeed, many people brown sugar their zucchini.

"Oh Mom, you are going to skip it this month, aren't you?" ( ~ the horror ~ )

So, for breakfast I surprised them with these:

Since the guys don't get fresh-from-the-oven goodies on most school mornings, the scones disappeared rapidly.  I made sure there was plenty of brown sugar whipped cream available.

(This is how I made it:)

Each one eats his scone a little differently -- no whipped cream, just butter on the side:

split, with the cream melting into the scone:

halves slathered with cream to be slurped off:

or one dollop of whipped cream per bite:

One of them even complimented me on the delicious pistachio scones!

Fooled 'em!