Artichoke and Sun-Dried Tomato Scones
- 2 c Bisquick® Baking Mix
- 1 ts Dried Basil
- 1/2 c Milk
- 1/2 c Artichoke Hearts; Drained
- -And Chopped
- 1/4 c 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@videotron.ca> on Mar 17,
1998
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@videotron.ca> on Mar 17,
1998
