I'm now a daily lurker on this blog! Oh, these look wonderful! But, can I use whole wheat pastry flour (i have a bunch i just milled Sunday from making pancakes for breakfast) or a combination of it and white whole wheat? Using your home milled pastry flour in combination with the white whole wheat should result in a very tender scone. Thanks for being a frequent flyer (or baker!). Irene @ KAF

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