Recipe - Strawberry-Pecan Scones

2 cup Allpurpose flour
One fourth cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
3 tablespoon Margarine, chilled and cut
into small pieces
8 ounce Vanilla lowfat yogurt
Vegetable cooking spray
One fourth cup Strawberry or raspberry
spread, nosugaradded
2 tablespoon Finely chopped pecans

Combine first 5 ingredients in a bowl; 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 out onto a lightly floured surface; with floured hands, knead 4
to 5 times. Pat dough into an 8inch circle on a baking sheet coated with
cooking spray. Cut dough into 12 wedges, cutting to but not through 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 deg for 13
minutes or until golden. Yield: 1 dozen (serving size: 1 scone).

Per serving: 155 Calories; 4g Fat (21% calories from fat); 3g Protein; 27g
Carbohydrate; 1mg Cholesterol; 206mg Sodium

Serving Ideas : Serve warm.

Recipe by: Cooking Light, Jan/Feb 1993, page 88

Posted to MCRecipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.