It is tempting, although I have never done it, to put a little paper flag in the top of a cheese scone. To me they look like sandcastles, albeit with a lattice cheese sunhat, and a crowning glory of a paper flag made from a cocktail stick, glue and the loan of my daughters felt-tipped pens would just finish them off perfectly.
I guess thats it though, the success of a scone, cheese or fruit, is measured, quite literally, by its height.
Opinions for the successful achieving of 'height' on a scone differ remarkably. But it is just Baking Powder which is needed, I tend to add a little more to already Self Raising Flour, but also don't underestimate the power of cold butter to add pockets of 'lift' to the mix, and don't roll the mixture too thin these are scones, not biscuits! The dough needs to be at least 2.5cm (1 inch) thick when cutting out the scone shape with the cutter.