Preheat oven to 450°F.
Combine dry ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
With a fork, stir in eggs and ⅓ cup cream, just until moistened. Add additional 1 or 2 teaspoons of cream if necessary.
Drop by large spoonfuls (six, approximately 2½ diameter mounds) onto a buttered or parchment lined cookie sheet. Brush with remaining cream.
Bake for 10-12 minutes. Serve hot with Challenge Butter.