Artichoke and sun-dried tomato scones
Artichoke Scones Appetizers
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29857. Report a problem with this recipe.
Title: Artichoke and sun-dried tomato scones
Categories: Appetizers, Posted
Yield: 18 Servings
2 c Bisquick® Baking Mix
1 ts Dried Basil
1/2 c Milk
1/2 c Artichoke Hearts; Drained
1/4 c Sun-Dried Tomatoes;
-Oil-Packed, Drained And
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.
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