Artichoke And Sun-dried Tomato Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Posted | 18 | Servings | |
INGREDIENTS
| 2 | c | Bisquick® Baking Mix |
| 1 | t | 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 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: <1mg
Sodium: 48.9mg
Potassium: 90.7mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g