Fay Wouk > wrote in message >...
> I want to use one of my favorite scone recipes, which calls for
> all-purpose flour, but I am currently living in New Zealand, where they
> don't have any such thing - only cake flour and high grade (bread)
> flour. I understand all purpose flour is a mix of the two. Does anyone
> know what the correct proportions would be? Should I use half and half?
>
> thanks,
> Fay

I've checked several substitution lists, and none of them suggest
adding bread flour to your cake flour.
Instead, they suggest for every cup of all-purpose flour, use 1 cup,
plus two tbls. of cake flour. Hope this works for you.