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Disclosure: I received product and/or payment for this post.  All opinions, as always, are 100% my own!Have you seen the McCaf Coffee at the grocery store yet? I’ve been dying to try the McCafé Coffee Pods since I spotted them at my local Walmart. This last trip I decided to pick up a box of the McCafé Coffee Pods French Roast and I’m happy I did. No weak or dirt tasting coffee for me this morning! The McCafé Coffee Pods spit out a perfect cup of joe – bold, even, rich and no after taste.

I never start my morning without a cup of joe, but I’m somewhat of a coffee snob. Quality coffee beans are important to me so I was happy to see McCafé Coffee is made with 100% Arabica Beans.

In addition to the French Roast I tried, they have a variety of options to choose from:

• Ground – 12 oz bags: Premium Roast, Breakfast Blend, French Roast, Columbian, Premium Roast Decaf, and French Vanilla, Hazelnut
• Whole Bean – 12 oz bag: Bean French Roast
• Pods – 18 pack: Premium Roast, French Roast, and Premium Roast Decaf

There’s a fun quiz you can take to see what your McCafé personality is. My McCafé personality is Ground Coffee Breakfast Blend. Leave a comment letting me know what your McCafé personality is!

While I’m sharing my favorite morning coffee brand I’ll share one of my favorite breakfast recipes… Bacon and Maple Scones!

Maple Bacon Scones

Yield: 8

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Ingredients

• 1 Package Farmer John Breakfast Sausage Links
• 2 Cups All-purpose Flour
• 3/4 Teaspoon Salt
• 1 Tablespoon Baking Powder
• 3 Tablespoons Brown Sugar, packed
• 5 Tablespoons Unsalted Butter, Frozen
• 2 Large Eggs
• 2/3 Cup Milk or Heavy Cream
• 1 Teaspoon Maple Flavor Extract
• 1 Teaspoon Maple Syrup

Instructions

1. Cook the sausage as directed on the back of the package. Chop into bite size pieces and set aside.
2. Pre-heat the oven to 425 and line a baking sheet with parchment paper or silicon baking sheet.
3. Scoop the flour into a 1 cup dry ingredients measuring cup, level off with a knife and add to the blender. Repeat until you have 2 cups of flour in the blender.
4. Add the salt, baking powder and sugar to the blender and pulse 5-6 times to combine.
5. Cut the frozen butter into 1/4” pats and add to the blender. Pulse until the butter is in pea-size clumps and the mixture looks coarse. Do NOT over mix as this will create a rock-like stone.
6. Add 1 egg, milk, maple extract and pulse 4-5 times until the mixture forms large clumps. The dough will be slightly sticky. Again - DON’T over mix!
7. Fold the sausage into the mix.
8. Turn the dough out onto a lightly flour dusted surface. Knead a few times until it’s in one big ball.
9. Press down on the dough to form a circle about 8” across and 1/2” high.
10. Cut the dough into 8 equal squares and transfer to the baking sheet.
11. Brush the top with a beaten egg and bake for 12-14 minutes (until golden brown).
12. Optional - top with additional maple syrup before serving. Best served immediately.

Courtney P.

I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!

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