Preheat the oven to 375℉.
In a large bowl, combine the flour, baking powder, salt, and pepper. Stir to combine.
Add the eggs, cream, and cheese. Stir to combine all. Add the butter and cut in with a pastry cutter or two knives. (Mixture will be kind of wet, not dry like most scone recipes.)
Cut the butter into the mixture until the butter is in small bits. Stir in the ham, poblano peppers, and green chilies.
Generously coat a skillet or scone pan with cooking spray. Spoon the scone dough into the pan only filling 3/4 capacity. Place the pan on a cooking sheet to prevent drips.
Bake for 25-30 minutes or until a toothpick when inserted comes out clean. Serve warm with Cranberry Pecan Jalapeño Jam.
Place all the ingredients except for the crushed red pepper flakes and pecan into a medium-sized saucepan and boil for 6 minutes on medium-high heat. Stir the mixture constantly until all the cranberries have popped, and the sauce has thickened.
At this time, remove the mixture from the heat and allow to cool slightly. Either using an immersion blender or a regular blender, lightly blend the mixture to achieve smaller pieces of peppers and onions.
Add the crushed red pepper flakes and pecans. Place the mixture back on the stove. Stir well, and cook over medium-high heat for another 6 minutes (stirring occasionally).
Allow the jam to cool and store in a covered jar or dish for up to 2 weeks.