Eve M. TaiAre those whole blueberries in there?Back in the early 90’s, scones were emerging as the pastry world’s diva. While the plebes were gobbling up oversized muffins, the post-Yuppie generation was crushing on scones and clotted cream. The word “scone” alone smacked of snooty British sophistication. In the ensuing decades we’ve discovered the scone for what it really is – crumbly, hearty and earthy as its native Scotland. We’ve pitched the clotted cream in favor of lattes, but our affair with the scone hasn’t waned. And no one is stoking the love more than Cafe Javasti in Maple Leaf (and Wedgwood) where Jamie Henning coaches a baking team toward scone perfection. Bite into a Javasti scone – the cafe’s hallmark pastry — and you’ll be ravished by the light, buttery and flaky dough. Standard scone textures lean toward dense, but the Javasti version tastes more cake-like. Still, it doesn’t cross the line. The crust and flakiness remind you that this is still a scone we’re talking about here. The cafe features flavors including apple cinnamon, peach and marionberry. But it’s the blueberry scone that will stun you senseless. Whole, in tact blueberries – that’s right, no runny blue blobs — pile up bountifully inside the scone. The real twist lies with the lemon zest glaze, which supplies a tart note to balance the blueberries’ sweetness. Henning inherited the scone recipe from the Javasti owners and embraces her role in spreading the love. She shared a few baking secrets here and there on a recent visit, but I would be happy never knowing them. Sometimes love is better without the details. Follow Voracious on Twitter and Facebook.