Hi there, Marlan! We have a few whole wheat scone recipes, you can check them out here. We wouldn't recommend substituting all of the flour in a scone recipe for whole wheat, as they will likely end up kind of heavy and crumbly. Typically you can swap out 25% to 50% of the flour in a recipe without too much of a change in texture. Either White Whole Wheat Flour or Whole Wheat Pastry Flour would work well, you can experiment and see which you prefer. If you do go with the pastry flour though, we wouldn't recommend adding additional liquid because it only has a 9% protein content, meaning it won't absorb a lot of liquid. We hope this helps and happy baking! Morgan@KAF

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