Artichoke and Sun-Dried Tomato Scones

2 c Bisquick

1/2 c milk

1/2 c slivred sun-dried tomatoes packed in oil - drained

1 tsp dried basil

1/2 c artichoke hearts - drained

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• Preheat oven to 450 degree.
• Combine biscuick and basil in medium bowl.
• Pour milk into large measuring cup. Coarsely chop the artichoke hearts and stir into milk along with sun-dried tomatoes. Pour milk mix over baking mix and stir until all the ingredients are moistened.
• Drop heaping teaspoons of dough onto a parchment-lined or buttered baking dish.
• Bake in the middle of the oven 8-10 minutes, until the scoence begin to brown. Serve warm.