Instructions: In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs ( I do this part in the food processor). 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 eight wedges, separate slightly. Place on a lightly greased baking sheet. Brush tops with buttermilk, sprinkle with a cinnamon and sugar mixture. Let rest for 15 minutes. Bake at 450 degrees for 14-16 minutes or until golden brown.

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