Free Recipe Artichoke and Sun-Dried Tomato Scones
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Artichoke and Sun-Dried Tomato Scones Recipe
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
Artichoke and Sun-Dried Tomato Scones Preparation
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
Cooking Temperature:
Recipe Serves: 18
How Do You Cook Artichoke and Sun-Dried Tomato Scones?
If you know a better Artichoke and Sun-Dried Tomato Scones Recipe please comment below.