I have a question about the recipe "Martin Philip's Ginger Scones" from Ella Quittner. If I use white whole wheat flour, is the weight the same (240g), or should I go by the cup measurement?
Yes, the weight is the same. And as noted in the introduction of the recipe, increase the cream to account for the extra hydration necessary for the whole wheat. Martin Philip is a fabulous baker and I highly recommend his book.