Preheat oven to 450F.

Line a baking sheet with parchment paper. Set aside.

In a large bowl combine flour and pepper whisking well.

Cut butter into flour mixture using two forks or a pastry blender until mixture looks like bread crumbs.(You can also use a food processor. Place flour, cracked pepper and butter inside and pulse few times until the mixture resembles bread crumbs).

Add ham, stirring until incorporated.

Add 1 cup heavy cream stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is moist).

Bring mixture together with hands until dough forms.

Turn dough out onto a lightly floured surface and knead gently 3-4 times. Using a rolling pin, roll dough to an inch thickness. Cut 25 scones from dough, using a round cutter. Reroll scraps as necessary.

Place scones 2 inches apart on prepared baking sheet.

Brush tops of scones lightly with remaining 1 tablespoon cream.

Bake for 8 minutes or until edges are golden brown. Test the centers with a wooden toothpick. It should come out clean.

If you use already ground black pepper, reduce amount of pepper to ½ teaspoon.