Lacy Apple Scones

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1 1/4 cups all-purpose flour
4 tablespoons firmly packed brown sugar -- divided
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup margarine
1 cup peeled and finely chopped michigan apples
1/4 cup light sour cream -- plus
1 tablespoon light sour cream -- divided
1 egg
1/3 cup chopped pecans
1/4 teaspoon cinnamon

In a large mixing bowl, combine flour, 3 tablespoons sugar, salt, baking soda
and baking powder. Using a pastry blender, cut in margarine until the mixture
resembles coarse crumbs. Add apples, 1/4 cup sour cream, egg and the pecans; mix
until combined. On a floured surface, lightly knead dough five times. Place on a
cookie sheet lightly coated with nonstick cooking spray. With floured hands,
press into 8-inch circle. Cut the circle into 8 wedges with a floured sharp
knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon
light sour cream. Sprinkle with remaining sugar and cinnamon. Bake in 400°F oven
for about 15 minutes or until golden brown. Serve warm