Preheat oven to 375 degrees F.
Whisk together All-Purpose Flour (2 cup), Baking Powder (2 teaspoon), Baking Soda (1/4 teaspoon), and Coarse Salt (1 teaspoon) in processor. Place Unsalted Butter (1/2 cup) in processor and pulse until mixture resembles coarse meal.
Add Low-Fat Buttermilk (1/2 cup) and Heavy Cream (1/2 cup); pulse until just combined.
Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds.
Transfer to a buttered cast iron skillet spacing about 1/2 inch apart. Gather scraps, reshape, and cut out.
Brush tops with buttermilk.
Bake until tops are golden, 22 to 24 minutes.
Serve hot and enjoy!