Why don't scones made with self-raising flour rise properly?

My wife says never use self-raising flour. Recipes on the way. Her signature recipe is currants and white chocolate chips. A crowd pleaser.

Did you add some kind of acid (buttermilk, vinegar) ?

The baking soda/powder might be old.

I use self-raising flour and a teaspoon of baking powder,

Also instead of milk or egg to bind, I use buttermilk,

Whether I add dried fruit or cheese, they usually rise,

Don't overwork or knead, just bring together and pat out with your hands to about 1-1/4 inch depth, cut out shapes, place on floured tray, bake at gas 6 for 10-15 minutes.

You must use a teaspoon of baking powder as well, and NEVER roll or knead. Just press down gently then use the cutter.

They also need a high shelf in a hot oven.

UK

Don't roll them out too thin. They need to be thick to start with so they can rise even higher. The dough should be no less than 1/2 in thick. And the mixture needs to be on the wet, sticky side.

And some recipes include extra baking powder. Mary Berry's recipe uses 1lb self-raising flour AND 2 tsp baking powder. That'll make sure they rise!

It could be several things... not fresh rising agents, your oven temp. You want the dough and all ingredients very cold (even frozen) but you want your oven like 425F. Don't over handle the dough. Don't brush the sides of the shaped scones with egg wash or milk or whatever, just the tops. Sides prevents some rising.

Is your self-rising flour new / fresh? The leavening agents in self rising flour have a shelf life. Has your flour expired ?

A trick I learned..

Once you have made the dough and shaped the scones place them in the freezer.

Clean up the kitchen area, turn the oven on when the oven gets to temperature place the scones in the oven.

That bit of freezer time gives the butter a chance to solidify this will cause steam and steam will help the scones rise higher.

Also do not over work the dough, over working can cause them to become tough.

it's all in the kneading.