We have used half white flour and half whole wheat pastry flour in this recipe. We have found using all whole-wheat flour makes the scones too dry. But if you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour.
These scones don’t keep long. If you have any left over, freeze them immediately.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.