Email to Buny      

Artichoke & Sun-Dried Tomato Scones

Source of Recipe

fooddownunder.com


List of Ingredients

2 cup Bisquick Baking Mix
1 tsp Dried Basil
1/2 cup Milk
1/2 cup Artichoke Hearts, Drained And Chopped
1/4 cup Sun-Dried Tomatoes, Oil-Packed, Drained And Chopped


Recipe

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.