1997 STRAWBERRY- PECAN SCONES

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, cut into small pieces
8-ounce carton vanilla low-fat yogurt
Vegetable cooking spray
1/4 cup no-sugar-added strawberry or raspberry spread
2 tablespoons finely chopped pecans

Combine flour, sugar, baking powder, soda and salt; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. Dough will be sticky.

Turn dough onto a lightly floured surface. With floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, without cutting all the way through the dough. Make a small slit in center of each wedge. Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans.

Bake at 400 degrees for 13 minutes or until golden. Serve warm.

Makes 12, each 147 calories (26 percent from fat), 4.2 grams fat, 179 mg. sodium.