Hi there, Jack! Most recipes scale fine in smaller settings, like a two or three times batch or a half batch. The trouble usually comes when you go beyond a three times batch of a recipe. At that point, you really need to be familiar with baker's percentages and ratios for various baked goods. With a standard, well-tested recipe, you should be able to scale it within reason without any trouble, especially if you're using weights rather than volume. 

If you do run into trouble with a recipe that you've scaled up or down, being familiar with ingredients and their job in a recipe really helps to nail down what might have gone awry. For example, sugar and it's liquifying properties or how different fats work in baking. 

We hope this helps and happy baking!  

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