1. Combine Dry Ingredients: Creating the Foundation

1. Whisk Together: In a large mixing bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and pepper until well combined.
2. Add Chives and Cheese: Stir in the chopped chives and shredded cheddar cheese until evenly distributed.

2. Incorporate Frozen Butter: The Key to Flaky Layers

1. Grate Butter: Using the large holes of a box grater, grate the frozen butter directly into the bowl with the dry ingredients.
   • Tip: Grating the frozen butter creates small, evenly sized pieces that distribute throughout the dough, resulting in flaky layers.
2. Combine: Use a pastry cutter, two forks, or your fingertips to quickly combine the grated butter with the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Tip: Work quickly to prevent the butter from melting. Cold butter is crucial for creating flaky scones.
3. Chill (Optional): If your kitchen is warm or the mixture seems to be getting too soft, place the bowl in the refrigerator or freezer for a few minutes to chill it.

3. Combine Wet Ingredients: Adding Moisture and Flavor

1. Separate Egg: Separate the large egg, placing the yolk in a medium bowl and the white in a small bowl.
2. Whisk Yolk and Buttermilk: To the bowl with the egg yolk, add ⅔ cup of cold buttermilk. Whisk together until well combined.
3. Set Aside Egg White: Set the egg white aside; you’ll use it later for brushing the tops of the scones.

4. Bring the Dough Together: Combining Wet and Dry Ingredients

1. Pour Wet into Dry: Pour the buttermilk and egg yolk mixture over the flour and butter mixture.
2. Add Ham: Add the finely chopped ham to the bowl.
3. Mix Gently: Mix the ingredients together with a fork or rubber spatula until the dough just begins to come together. It will be shaggy and slightly sticky. Do not overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in tough scones.

5. Shape the Dough: Creating the Classic Wedge Shape

1. Turn Out Dough: Pour the dough onto a lightly floured work surface.
2. Knead Gently: With floured hands, gently work the dough into a ball as best you can. The dough will be sticky. If it seems too sticky, add a little more flour, 1 tablespoon at a time. If it seems too dry, add 1-2 more tablespoons of cold buttermilk.
3. Press into Disc: Press the dough into an 8-inch disc, about ¾-1 inch thick.
4. Cut into Wedges: Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
   • Note: For smaller scones, the recipe author suggests cutting into 10-12 wedges, or even using a biscuit cutter for drop scones.

6. Prepare for Baking: Chilling and Brushing

1. Arrange on Plate/Tray: Place the cut scones on a plate or a lined baking sheet.
2. Chill: Place the scones in the refrigerator for at least 15 minutes. Chilling the dough helps the butter stay cold, which contributes to flakiness.
3. Prepare Egg Wash: While the scones are chilling, whisk together the reserved egg white with 1 tablespoon of buttermilk in a small bowl.
4. Brush and Sprinkle: Just before baking, brush the tops of the scones lightly with the egg wash. If desired, sprinkle with flaky sea salt.

7. Preheat Oven and Prepare Baking Sheet: Ready to Bake

1. Preheat Oven: Preheat your oven to 400°F (204°C).
2. Line Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. If you are making drop scones, you will need two baking sheets.

8. Bake the Scones: Achieving Golden-Brown and Flaky Perfection

1. Arrange Scones: After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
2. Bake: Bake for 22-25 minutes, or until the scones are golden brown around the edges and lightly browned on top.
   • Tip: If you’re making smaller scones or drop scones, you may need to reduce the baking time.

9. Cool and Serve: Enjoying Your Savory Creation

1. Cool Slightly: Remove the baking sheet(s) from the oven and let the scones cool for a few minutes on the baking sheets.
2. Serve Warm: Serve the Savory Ham & Cheese Scones warm.