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Preheat oven to 425°F and line a baking sheet with parchment.
Whisk together the flour, salt, pepper, baking powder, sugar and garlic powder.
Add grated butter and work into mixture until it's unevenly crumbly.
Mix in ¾ of the ham and ¾ of the cheese until evenly distributed.
Add heavy cream, stirring to combine. If the dough does not come together when squeezed, add more heavy cream, 1 tablespoon at a time, until the dough is no longer crumbly.
Pat the dough into a smooth 7-inch circle about ¾-inch thick, then transfer to baking sheet.
Cut dough into 8 wedges, then spread evenly apart and brush with heavy cream.
Bake the scones for 10 minutes, then remove from oven and sprinkle with remaining cheese and ham.
Return to oven and continue to bake for 10 to 12 minutes, or until the scones are golden brown and cheese is beginning to brown.
Remove scones from oven and cool directly on pan.
While scones bake, make hot honey: in a small saucepan over medium heat, combine honey and red pepper flakes and bring to a simmer.
Once simmering, remove from heat and stir in apple cider vinegar, then set aside to cool.
Once the scones have cooled slightly, serve alongside hot honey for dipping or drizzling and sprinkle with chives.