Strawberry Pecan Scones

Strawberry Pecan Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
strawberries, raw
nuts, pecans

Directions:
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.