Why don't my scones rise?

My wife's scones are so good, my company gave her a trophy. They are simply awesome. Everyone raves that they are the best they've ever had. I just asked her your question (while she's in the kitchen making peach scones) and she said to make sure you're using enough baking powder. Her recipe calls for 3 teaspoons of baking powder and a half teaspoon of baking soda. I'll scan her recipes and send them to you. :-)

Edit: She also said to FREEZE your butter (use butter, not margarine) and when ready to add, grate the frozen butter with a cheese grater and then mix it in with your dry ingredients. Add the frozen butter shavings into a large bowl with the dry ingredients and use a pastry cutter (hand tool) and blend just until the mixture looks like coarse crumbs.

Scones for the most part don't rise, at least not like regular muffins or bread. Be sure to roll out the dough so that it is a thick circle before you cut into triangles.