Heat oven to 400°F.

Lightly spray large cookie sheet with no-stick cooking spray.

In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping.

Cut in margarine with pastry blender or two knives until mixture resembles course crumbs.

In separate bowl, combine yogurt, egg whites and vanilla; mix well.

Add to dry ingredients; mix just until moistened.

Gently stir in chopped pear until evenly distributed.

Drop by 1/4 cupfuls onto prepared cookie sheet.

Sprinkle 1/8 teaspoon of remaining sugar on each scone.

Bake 16 to 18 minutes or until light golden brown.

Serve warm.

Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags.

To reheat, unwrap and microwave on HIGH about 30 seconds per scone.