Nutty Pecan Blueberry Scones
Your guests will "go nuts" over these pecan blueberry scones. Try them and see for yourself!
2 C. all-purpose flour
1/4 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. margarine, chilled and cut into small pieces
1 (8-oz.) carton vanilla low-fat yogurt
1/4 C. no-sugar-added blueberry or other raspberry spread
2 T. finely chopped pecans
Combine first 5 ingredients in a bowl; cut in margarine with pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough; make a small slit in center of each wedge.
Place a thin layer of blueberry spread on top and sprinkle with pecans. Bake at 400° F. for 13 minutes or until golden. Serve warm.
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