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
           -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