Columbine Cottage Tea rooms

On the road to the big smoke, often I have stopped at a little place on the Western Hwy called "Columbine Cottage Tea rooms & Nursury".  It's a quaint little miners cottagesque building with a nursery and gift shop.  It advertises the fact that a warm heater is operating within. Let me tell you, with the gail that's blowing and the rain that's more like hundreds little of Mike Tyson's drop'n nuckles to my mug, the warmth and aura of a combustion heater is a major selling point on its own!
However, I'm not here for the comfort, I'm here for the SCONES!
Columbine Cottage is ranked in the top five Devonshire tea rooms in Victoria by a Herald Sun writer. I have arduously ventured to the other 4 specified locations, and its in good steed.  Its understandable that these folk proudly display a copy of the list to the left of the venues payment receptacle. Why not! Although it could benefit from the addition of a frame, which would add a sense of placement pride. GET TO THE SCONES!

The scones were delivered post haste.  I love fast service, but it always concerns me that I will be delivered a sweaty radiowave heat induced scone of the swamp!  This time the expedient delivery shows not this common trait. The scones seem to have been segregated minimalisticly, which is in accordance to recommendations regulary conveyed by the beloved Country Womens Ass. and other scripture. Essentially the scone mix is rolled out and placed on the heat induction tray. Then cut into divisions without any real separation. I however find this part of the "pre heat induction" construction to deprive the scone of it's essential outer crust.  Denying a solidifying edge to occur, due to the self insulation from it's own mass proximity, limiting airflow to the perimeter of the scone. The crust on this scone setting provides further evidence of this occurrence.

Under carriage inspection. Satisfactory crusting.

Internal vertical quarter dissection.  Lower.

As you can clearly see in the Internal vertical quarter dissections, the close proximity heat induction method bears quite a degradation of outer crusting.  The crusting on these bad boys I count as satisfactory, but only due to the method of cooking. Had these been segregated and re-aligned this would fall just below the acceptable parameters. 

The internals of the scone were on the slightly thicker density than preferred but were still within the guidelines of SxA and did pass the G.R.D.T (2.3sfR) They were certainly not thick to mud cake point, however after 4 or so of these bangars you may be looking to end the consumption period.  

Flavour was great,  it had a sweet tooth satisfying icing sugar frosting which I quite enjoyed.  Though here is not a forum for the discussion of the ancillary components to the scone experience.  I feel the need to compliment  on the cream. Bloody good cream consistency!  Segway to what is technically an ancillary component but due to the SxA review guidelines must be considered a primary component, the butter.

This time the initial butter scone amalgamation was poor, in-fact non existent,  due to the lack of presence  from butter at my setting.  However in due diligence I requested they invite monsieur butter to the table, and it was hastily brought to the table.  I was in two minds about the butter.  It was pre-packaged "not for resale" portions, which shows a lack of care in this important component.  It presents a ohh heres some butter from McDonalds we swiped earlier. Also if the butter is not at a proper mailability it  declares the mutual amalgamation far more than inferior.  These portions were not of correct malleability and hence the scones suffered this condition.  Now back to two minds on this..................

Western star Butter! My personal favorite whipped cow secretion.

Overall these scone's were really good and had a great flavor and texture with there chosen cooking method. A great example of this style.  The service was very good and friendly, with a quaint little atmosphere. 

Columbine Cottage Nursery & Tea Rooms

90 Neil Street, Beaufort, VIC

Venue/Service Rating  8.2

Scone Rating   7.9

Country Women's Association (S.A) Scone Mix

This is both a great one to start of with and a infinitely variable one to review. However if you follow the construction guidelines strictly, the metamorphosis from mix to fruition of the scone can however be as consistent as a hangover on a weekend after payday!

The Country Women's Association have teamed up with a South Australian flour mill company "Laucke". Laucke is an Australian family owned and operated buisness beginning in 1899 with third and fourth generations now working the business. Laucke are pioneers in catering specifically for the baking requirements of bread machines and have placed a focus on other aspects of home baking.

Taken from their web site.

Laucke supports Certified Organic Farmers and is a Certified Organic Processor as well. Our emphasis in the best raw materials comes through to the best flour and the best possible nutritional value.
Many flour and food manufacturers have a "bottom line" and earnings mentality that is simply stated as more tonnes, more quickly for lower costs. Laucke focuses on the consumer of the end product and wants that person to enjoy a good eating experience. The "bottom line" for Laucke is a top quality product and a satisfied customer who appreciates quality and value together.

If we could have more companies with that attitude well..... wouldn't we all be a hell of a lot better off! And it's an Australian company. A+

Now back to the C.W.A.A. They good ol'lady's are donating a percentage from each sale of this mix to Australian families in need. I have not been able to get an up to date figure at the time of writing this review but they have broken the $100,000.00 mark but they have a much higher goal which is amazing.

Thats alot of cold hard bones going to folk whom need a bit of help both financially and in many other forms of assistance.

Now all that is bloody fantastic, however the proof is in the sconeing!

 

This  mix is very easy to assemble. Begin by mixing the Scone mix to a correctly measured amount of water 600g Scone Mix to 280ml water.  Now as we @ SxA and all ya'll whom follow in the discipline of the scone, know most scones are far under kneaded and lack moisture.  A great little sentence on the back of the packaging states exactly this, "Country Women know that excellent scones require more moisture and kneading than is common practice.".  This is a great tip and fantastic that they have give the consideration to newb's in the art of scone.

Now, knead the dough until a soft, smooth, sticky texture is accomplished.  It is recommended to use a mixer with a dough hook however Jane has often used a knife and elbow grease with fantastic results, so no need for any of that fancy city slicker gear.  Place the mix on to a floured area and let rest for 5 minutes in which time the mix will loose any of its stickiness. 

Dust and roll out to about 3cm thickness and cut the scones to a 2.5" diameter.  Place the cut scones on a lined baking tray so that when baked they will provide a brotherly support as they unitedly rise.  Get all the dough trimmings together and repeat the rolling to cutting process and of extreme importance is to let it also rest again for 5 minutes before placing in the hot box.  Speaking of which the hot box should be set at 210'C for about about 14 minutes or until scones are golden brown on top.  Remove and ensure to allow to set for a minute on a wire rack to avoid any underside sweating.

For this particular setting we chose to use a Australian strawberry and mixed berries jam and as a back up a New Zealand mixed berries jam.  Bulla thickened cream was whipped up for the upper layer.  

The scones came out with a fantastic outer crust which was almost perfectly on specification according to the guidelines set out by the SxA handbook.  Upon initial autopsy of the scone the outer crust was confirmed to be of regulation thickness and the inner had still retained its elasticity with out being either to moist or dry.  It was however slightly on the thicker side of internal construction but still well within the G.R.D.T guidelines (Graham Reactive Depression Test).  The scones were served at a great post cooling temperature which is critical to the butter scone amalgamation. These scones were resting upon the balance point of flavor saturation which is a perfect point as it allows for continuous consumption without the "over doing it" sensation. 

This examination was performed by both myself and Mr Glenn B.T.S (Brother of The Scone, Official)

Product Rating  9.5

Scone Rating   8.5

Beginning in Hand loading gear

To begin into the rewarding world of reloading your going to need some basic equipment.  You dont have to spend a military budget just to get started.  My first kit out set me back a $299 and that was a compleate welcome to hand loading setup.

Lee basic kit, with care will get you running.

Your kit should have at least
* Reloading press.
* Powder thrower/measure
* Scales.
* Dies to suit your calibre.

For a starting out press a single stage is probably the best choice and the cheapest.  The multi stage press is alot quicker but does have a fair amount of moving mechanics and some i think are designed only for the use of quantum mechanical minded! If your trail'n for a even cheaper set up then go a second hand press.  There are many places you can get them, no doubt you have seen them at your local shop or regular supplier.  Best bet is to have a chat to your local shop, support them, they'll support you with help and advice in the new venture.
Single-stage presses may be a bit slower, but they do an excellent job. Carbide dies are a good choice, but they will cost you quite a bit more than the standard steel dies. Unless you are intending to do a tremendous amount of reloading in one particular calibre, the less expensive steel dies will probably do you nicely.

You will have to have reloading data or ‘recipes’ as they are sometimes called. ADI have a great one on their site for download, or sometimes you can get a copy from your local shop.

44/40 by Starline.

Another crucial item for the reloader is a balance or scale. This piece of equipment is necessary to weigh your powder charges. In addition, you will need a tube of brass lube, a powder funnel, a case trimmer for trimming your brass, a deburring tool and something to check the length of your brass. Brass stretches as it is shot and, consequently, this excess length must be occasionally trimmed in order to keep the brass within acceptable safety limits. There are two common tools used for checking brass length: 1) a micrometer that actually measures the length in inches and/or millimetres and 2) a somewhat inexpensive and simple to use tool called a shell length gauge. The shell length gauge is simply a template device that you slide the brass into. If it slides between the two surfaces, the brass length falls within the acceptable limits. If it does not, the brass is too long and must be trimmed before being reloaded.

In addition to this basic equipment, you will need a place to work. A good solid working surface is imperative. A workbench or solid desk will do nicely. It should be located in an area having few distractions. Distractions can result in errors and errors can result in safety issues.

As alluded to earlier, the preliminary cost of setting yourself up for reloading can sometimes make a person swallow hard. There is one way that you may be able to save yourself some money initially and that is by purchasing a package deal. Some companies offer a kit containing all that is necessary to get started reloading, in a single box, for a single price. Generally, the total price of these package deals is less than if you purchased each item separately. It should be pointed out, however, that sometimes these kits do contain items that, while nice to have, may not be a requirement to get you reloading. Consequently, you should enter into these purchases carefully by evaluating whether they best fit your overall objectives and budget.

Once the basic requirements have been purchased, all you will need to load a different calibre is a set of reloading dies and the appropriate shell holder. Of course different calibres sometimes call for different bullets, powder and primers. All this info is available in the ADI hand loaders book, aka the bible!