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 and cut into small pieces
1 (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 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 8-inch 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. Serve warm. Yield: 1 dozen