I have been told (in KA cooking classes and from personal experience) that using White whole wheat or WWheat requires additional liquid. When I made these scones with only White WW I had to add extra yogurt. The flour was not being completely absorbed otherwise. Perhaps where you mention using White WW in the blog you might want to mention that. Also I would have liked to know the flour weight for White WW so I could made an accurate substitution by weight. I tried to find it on the website but I couldn’t. You have taught me to measure by weight and I love doing that I feel it is truer to your results. I have found my cup measure is never at the same level as the weight measure if I compare them. Having said all that I am happy with the results . A little more yogurt did the trick. Thanks KA for all you do. I am going to make the peach preserve next.

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