Artichoke and sun-dried tomato scones

Yield: 18 Servings

Measure Ingredient
2 cups Bisquick® Baking Mix
1 teaspoon Dried Basil
½ cup Milk
½ cup Artichoke Hearts; Drained And Chopped
¼ cup Sun-Dried Tomatoes; Oil-Packed, Drained And Chopped

Preheat oven to 450. Combine bisquick and basil in medium bowl. Measure the milk into a large measuring cup. Add artichoke hearts and tomatoes into milk. Pour milk mixture over the baking mix and stir just until all the ingredients are moistened. Drop heaping tbsp of dough onto a parchment lined baking sheet. Bake in the middle of the oven 8 to 10 minutes, or until the scones begin to brown. Serve warm.

Recipe by: 5 in 10 Appetizer Cookbook Posted to brand-name-recipes by Tiina <4Angels@...> on Mar 17, 1998

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