Pecan Blueberry 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-oz.) carton vanilla low-fat yogurt
  • 1/4 cup no-sugar-added blueberry or other berry spread
  • 2 tablespoons finely chopped pecans
  • Directions

    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 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° for 13 minutes or until golden. Serve warm.

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