Celebrating our Coffee Shop ‘Queen’ Bea

Bea symbolises everything that makes our volunteers so wonderful.

Originally from Sydney, Bea moved to the Macleay Valley region in 1985 where she began volunteering with the Catholic Church and St Vincent de Paul. Even when she worked full-time at Telstra for 17 years, she still made time to continue her volunteering work and has been helping our Vincent Court community for the past nine years.

What do you do here? 

I come four days a week and run the Coffee Shop in the mornings and some afternoons I take residents out on shopping trips. I’m also part of the Pastoral Care team so I offer emotional support to residents and bring Mass to them if they’re unable to come to our Chapel.

How would you describe the Coffee Shop? 

It’s the pulse of Vincent Court! All of us have so much fun at the Coffee Shop – the residents, their families and the staff, too. We play music and people get up and dance, and it’s become a favourite place to connect. So many residents enjoy their morning ritual of stopping by and having a coffee or a milkshake and something delicious from the kitchen. The Coffee Shop is part of their day and part of their home.

What do you love most about Vincent Court? 

I’d have to say it’s the genuine connection and bond between the residents and the people who work here. I can’t speak highly enough of our team – they go out of their way to make sure each and every resident feels safe, happy and comfortable, just like they would at home.

Why is this role so important to you? 

The people here are like family to me. I always feel so appreciated, but I view myself as the lucky one. Just being able to help them and spend time with them is so special. 

The CWA’s famous Scone Recipe

At Vincent Court, we think there’s nothing better than a freshly baked, fluffy scone enjoyed still warm from the oven with strawberry jam and whipped cream. This treat makes a regular appearance at morning tea time here and it’s easy to see why.

Our wonderful Chef, Jackie, has perfected her scone-making skills using the Country Women’s Association’s famous Scone Recipe. It’s so good, we’re sharing so that you can try it at home! The big question is do you put the jam or cream on first?

A few tips:

  • Follow the recipe precisely
  • Always sift the flour
  • Be gentle with the dough
  • Don’t be tempted to make scones too large

Ingredients

  • 4 cups Self Raising Flour   
  • 300ml of cream
  • 300 ml milk                              
  • Pinch of salt
  • 1 teaspoon sugar

Method

  1. Preheat oven to 225 degrees
  2. Sift the flour and add other dry ingredients
  3. Add cream and milk to the dry ingredients and mix to make a soft dough using a knife not a spoon.
  4. Place dough on a lightly floured board and gently pat out to a thickness of about 2.5cm.
  5. Cut with a floured scone cutter. Do not twist the cutter when removing, straight up and down is the go!
  6. Gather the leftover dough together, lightly knead and repeat the cutting process until all dough is used.
  7. Place on a lined baking tray and bake for about 12-15 minutes until they are golden on the bottom and top.
  8. Serve with your favourite jam and whipped cream