I made these with 50% whole wheat flour by making a self-rising substitute with whole wheat pastry flour and adding an equal weight of regular self-rising flour. I increased the cream a bit and let it rest a few minutes to allow the flour to hydrate. The results were great with just a bit more heartiness to the flavor. I think I'll keep some of the whole wheat self rising substitute mixed up to make the process quicker for the next time.

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