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.