Recipe by: Taste Of Home February/March 1997 In a bowl, combine the first six ingredients; 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 pa= t into a 7-in. circle, 0.75-in. thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops wit= h buttermilk. Let rest 15 minutes. Bake at 230ºC or 14-16 minutes or until golden brown. ----