I love this mix by Gluten-Free Pantry for scones. However, this is the first time I've made it since we moved to Colorado, and I forgot about the high altitude here. I've had to adjust a few recipes, adding less rising agents, to account for the elevation, but you can't take out some of the baking soda in a mix... So the scones puffed up like balloons in the oven - oops! They still tasted great though, so I just crumbled them up, and added some fresh strawberries, and cashew milk to make strawberry shortcake. You could also use my vanilla pudding as a topping, which I would have done if I this had been planned :-) Next time I'm going to add half of the ghee and oil, and half of the nut milk, and see what happens. Have you made these at high altitude? How did you do it? Have you made them at sea level? What did you think?
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