Strawberry Pecan Scones - cooking recipe

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled and cut into small pieces
8 ounces low-fat vanilla yogurt
1/4 cup sugar-free strawberry jelly
2 tablespoons pecans, finely chopped

Preparation

Preheat oven to 400, use center rack.
Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal. Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
Turn dough out onto a floured surface; with floured hands, knead 4-5 times. Pat dough into an 8 inch circle on a baking sheet covered with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Make a small slit in the center of each wedge.
Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans. Bake at 400 for 13-20 minutes or until golden. Serve warm.