Consider using a little bit more baking soda in your next batch.
Add 1/2 teaspoon of baking soda to a few tablespoons of distilled vinegar in a cup. If the mixture fizzes, the baking soda is fresh. Add 1/2 teaspoon of baking powder to a few tablespoons of warm water in a cup. If the mixture fizzes, the baking powder is fresh.
If the edges are jagged or smooshed, the scones won’t be able to spring up and rise.
Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.
If the recipe called for a lower temperature, try baking the scones at 400°F (205°C) next time, and see if that helps.
Use less baking soda or baking powder. Use no less than 1/8 teaspoon. Use less sugar. Add 1 to 2 more tablespoons of your liquid. Add more flour. Start with 1 tablespoon. If you are between 4,000 and 6,000 feet (1219. 2 and 1828. 8 meters), increase the temperature by 15-25°F. If you are higher than 6,000 feet (1828. 8 meters), use the original temperature, but bake the scones one to three minutes longer.
