Sun-Dried Tomato Olive Scones
These savoury biscuits are great as an anytime snack or as an accompaniment to soups or mains. Any type of olive will do; I always seem to have kalamata or stuffed green ones (pitted olives are easier to chop).
- Serves: 12 scones
- Course: Snack
- 2 1/2 cups Bisquick baking mix (625 ml)
- 1/4 cup chopped olives (60 ml)
- 3 tbsp chopped, oil-packed sun-dried tomatoes, drained (45 ml)
- 1/2 tsp dried basil leaves (2 ml) or 1 1/2 tsp fresh basil leaves (7 ml)
- 2/3 cup milk (150 ml)
- In a large bowl, combine baking mix, olives, tomatoes, and basil. Add milk all at once, stirring with a fork to make a soft dough. Turn out onto a surface sprinkled with baking mix and knead 8-10 times.
- Divide dough in half. Pat each portion out to a 5 1/2" (14 cm) round and cut each into 6 wedges. Place on an ungreased cookie sheet.
- Bake at 450°F (230°C) for 10-12 minutes, or until golden. Serve warm. makes 12 scones.
- - You can also shape dough into 1 large circle and cut into wedges, or shape into a square and cut into sticks.
- - For traditional, nubbly drop biscuits, omit kneading. Simply drop dough by spoonfuls onto cookie sheet.