Scones that seem to deflate after I put the lid on...

I've been baking my daily scones with the mindset that as long as they taste good, it's fine, even though I've half-given up on getting that perfect split. Still, I do wish I could get them to rise properly and look like real scones.
That's why I incorporate what I can from standard recipes. Regarding the 'just keep it cold' part, I use refrigerated Caspian Sea yogurt, and for the olive oil, I freeze the amount I need about two hours before baking to make it solid (like butter)...
Could it be that the dough temperature is too low?

Come to think of it, ever since I started using frozen olive oil, I've noticed more often that (Huh? The shape hasn't changed from when I lined them up???), and it usually ends up with them losing their height and spreading out sideways.
They were standing up nice and tall because the dough was cold while I was shaping it, but did they melt once I started baking them?
But they don't seem to change by the time the tops start to brown and I put the lid on. When I put the lid on, leave them for a while, and then check the finished product, I'm left going (!?).
I wonder if the inside isn't being heated at all by the time the surface starts to brown?

Hmm, it's gotten quite cold, so I think I'll stop using the freezer and test it out. Also, it really comes down to how I use the lid. I avoid putting the lid on from the start because they turn dark brown, but...

I had them with Nakazawa clotted cream, banana jam, and La France pear jam.

For some reason, I was in the mood for bananas today, so I didn't stop at just the jam; I also baked and ate some banana bread. Although, since it's black sesame banana bread, you can't tell by looking that it contains bananas...

Since I'm currently in a 'use up the chestnut paste' phase (?), I decided to put chestnut cream on top of the super simple banana bread mentioned above.

The chestnut cream was made by dissolving chestnut paste, bananas, and coconut milk powder in whey from my Caspian Sea yogurt culture and heating it in a double boiler (*H5N1 precaution). It was an experiment to see what would happen if I combined sweet ingredients without using sugar, but as a result, it was completely overpowered by the banana... It wasn't just because I put it on banana bread; even when I ate the cream by itself, the banana was stronger. I'm pretty sure I used an equal amount plus a bit more.
It was delicious, but it feels like a waste that the chestnut flavor didn't come through, so I probably won't make it again.

And I also snuck in some shortbread.
This time I baked it with the simplest combination of wheat, coconut milk powder, sugar, and olive oil, but maybe because there was too much coconut milk powder, it wouldn't come together. I had no choice but to add whey from the Caspian Sea yogurt to give it some viscosity before baking.

Is there a difference between binding with oil and binding with moisture?
The feel of the dough when I try to bind it with olive oil is completely different from the feel after I add carrot jam, Caspian Sea yogurt, or whey to bind it. It suddenly becomes heavy and firm. It might be a change that happens when moisture, regardless of whether it's oily or not, crosses a threshold.

It's interesting how failing leads to new realizations and thoughts. I'm not bothering anyone, so I'll just keep failing a lot. Even if it doesn't look good, it's enough if it's edible.