The secret to flaky and tender scones is chilling the dough before baking. This keeps the fat (coconut oil, ghee, butter) from melting. What you have is little pockets of fat that when baked after being chilled, will melt in the oven and make the crumb tender, moist and flaky. Also, don't over mix your dough ingredients. This will compact the dough and affect rising. Always weigh your ingredients if possible. Too much flour can cause the scones to be dry and flat.