Here in Austin, over 100 volunteers are contributing to the bake sale, ranging from home cooks to professional bakers. All funds raised will go to AmeriCares, a non-profit organization committed to providing emergency relief to survivors of the earthquake and tsunami in Japan. Our goal is to raise $10,000 or more to help the people of Japan in their time of need. For more information about the bake sale or to make a gift online, visit this website.
The response to the bake sale in Austin has been so astronomical, 5 locations will be set up where you’ll find homemade offerings including locally sourced, organic, vegan, and gluten-free items. In addition, gourmet pastries have been donated by some of Austin’s finest professional bakers.
Find us at:
Downtown: Woof Gang Bakery Austin, 1204 N. Lamar Blvd., Austin, 78703 (10am to 2pm)
North Central: Foreign & Domestic, 306 E. 53rd Street, Austin, 78751 (10am to 2pm)
South: Hotel San Jose, 1316 South Congress Avenue, Austin 78704 (10am to 2pm)
East: Nomad Bar, 1213 Corona Drive, Austin, 78723 (10am to 2pm)
West: Shops at Mira Vista, 2785 Bee Cave Road, Suites 336 & 341, Austin, 78746 (10am to 5pm extended hours to participate in a community block party)
If you’re a local Austinite, please visit the bake sale locations to support us- I’ll be (wo)manning the downtown table so please say hi if you stop in. Also, help us spread the word through e-mail, liking Austin Bakes on Facebook, and following us on Twitter @austinbakes. To read about efforts nationwide, follow the Twitter hashtag #bakesale4japan.
adapted from Food & Wine, March 2011
Since the bake sale will be kicking off at 10am, I thought I’d bring a breakfasty option for folks who may not want to eat dessert so early in the morning. So I went with strawberry almond scones. This recipe caught my eye since it’s perfect for all the luscious, bright red strawberries in season right now. Beautiful specimens are popping up in the markets but I’m still waiting for my little greenies to turn red. Cross your fingers! I made a test batch of scones according to the recipe below but when I remake them for the bake sale, I’m going to omit the whole wheat pastry flour and increase the all-purpose flour to compensate. I don’t know if it was just the brand of whole wheat pastry flour that I used (rhymes with Mob’s Bed Rill) but these scones had a vaguely corn mealy taste that I didn’t care for. And not to give Paula Deen a run for her money, but I’m upping the butter by a tablespoon or two as the batter was loose and crumbly and a little more butter never hurts, right?
1 1/2 c all-purpose flour
1 1/2 c whole wheat pastry flour
1/4 c plus 2 tablespoons granulated sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 stick cold unsalted butter, cubed
1 1/4 c buttermilk, plus more for brushing
1 1/2 c sliced strawberries
2 T turbinado sugar (Sugar in the Raw)
1/2 c sliced almonds
2 c confectioners' sugar
3 T buttermilk
1/2 t pure almond extract
Pinch of salt
1. To make the scones, preheat oven to 400° Fahrenheit with racks placed in the bottom and top thirds of the oven. Line 2 baking sheets with parchment paper. In a large bowl, combine flours with the granulated sugar, baking powder, baking soda and salt and stir to mix. Add the cubed butter and use a pastry blender or a fork to cut in the butter. The mixture should resemble coarse meal. Stir in buttermilk and then gently fold in sliced strawberries.
2. Scoop dough into 16 mounds on the prepared baking sheets. Brush the scones with buttermilk and sprinkle with turbinado sugar. Bake for 30 to 35 minutes until golden, shifting the pans from front to back and top to bottom halfway through baking. Allow the scones to cool on a rack for 30 minutes.
3. While the scones are cooling, make the topping. Lower the oven temperature to 350° Fahrenheit and toast the almonds on a baking sheet for approximately 8 minutes, until golden. While the almonds are in the oven, whisk confectioners' sugar with buttermilk, almond extract and salt in a small bowl and let the glaze stand at room temperature until the scones have cooled.
4. Drizzle the scones with glaze and sprinkle on the almonds, pressing to help them stick. Allow the glaze to dry for 10 minutes, then serve. The scones can be made up to 6 hours ahead.