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° for 13 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). Calories 147 (26% from fat), protein 3.1g, Fat 4.2g (Sat 0.8g, Mono 1.9g, Poly 1.2g), Carb 24.2g, Fiber 0.7g, Chol 1mg, iron 1mg, sodium 179mg, calcium 76mg bake 61