Recipe - Artichoke And Sun-Dried Tomato Scones

2 cup Bisquick® Baking Mix
1 teaspoon Dried Basil
One half cup Milk
One half cup Artichoke Hearts; Drained
And Chopped
One fourth cup SunDried Tomatoes;
OilPacked, 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 brandnamerecipes by Tiina 4Angels@videotron.ca on Mar 17,
1998