Look soooo yummmmmyyyy! I love savory baked goods, must try these.... 2 questions: - how much flour can be replaced by whole wheat? - at which point would it be possible to store (freeze?) the dough to make part of it at a later time? Thanks! Hi Kay - Replace as much flour as you like, LIKE being the key - the more you replace, the drier and heavier the scones will be. Start with substituting for 1/3 of the white flour; white whole wheat is an "easier" substitute than traditional ww. For freezing, make them up to the point where they're shaped. Freeze them on the pan, then remove and store tightly wrapped in plastic. When ready to serve, put back on a pan (frozen) and bake, adding maybe 7-10 minutes to the baking time? Not sure about that, you'll have to experiment. Good luck! - PJH

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