Cut in butter until the mixture
resembles coarse crumbs.
Combine eggs and cream. Stir into dry ingredients just
until moistened.
Turn onto a floured surface. Gently pat into a 7-inch circle, 3/4 inch thick.
Cut into 8 wedges. Separate wedges, then place on a greased baking sheet.
Brush
with buttermilk. Let rest for 15 minutes.
Bake at 450 degrees F for 14 to 16 minutes or until golden brown.