In Crust and Crumb, the scone recipe is delicious. No butter or even jam is necessary to touch up the final product. The secret is a lot of brown sugar and a cup of cream to make 8 large scones. I actually used about 1/4 cup more cream to create the "soft dough" that is spread out to become the scones.
When I ask long-time bakers around here how they compensate for the altitude (we're at over 4,000 feet), they tell me they don't. But sometimes I find myself adding more liquid or flour. So whether it is altitude or atmospheric conditions or just plain bad measuring that is challenging me, I have to be careful when I bake.
One thing I am particularly careful to do, if the recipe gives me more information than merely cup measurements, is weigh dry ingredients. I really only concentrate on the flour since I find that sugars usually don't need as much attention. If I can get the amount of flour right, other things seem to blend in better.
Warm, sugar-sparkled scones (they look like jewels to me) and tea are a welcome treat today. The weather is cold (17 degrees F just before dawn), though the sun shines in a bright blue sky during the day.
This morning I woke up while it was still dark and was awed by what I saw outside. The vast sky was brilliant with myriad stars and the ground was covered with sparkling frost.
Montana's official nicknames include Big Sky Country and The Treasure State -- both are apt.