'All-American' blueberries

Blueberries are often called the ''all-American fruit,'' and with good reason. When I see those specks of dried berries in prepared mixes, I remember stories of Indians who also dried blueberries, but on raised scaffolds of rush mats.

Frozen and canned blueberries make it possible to enjoy blueberry breads all year. But during the fairly short fresh berry season, a blueberry patch is great to have.

Blueberry Scones

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 cup butter or margarine

1 cup blueberries

2/3 cup buttermilk

1 tablespoon molasses

Combine flour, salt, baking powder, and baking soda in a bowl. Cut in butter with a fork to form coarse crumbs. Add blueberries. Combine buttermilk and molasses and stir into mixture in bowl.

Stir again until all ingredients are well combined, then turn dough out onto a floured surface. Use hands to pat dough to 1/2-inch thickness, being careful not to crush berries.

Cut into triangles and arrange on a greased baking sheet. Bake in a 425 -degree F. oven for 12 minutes or until browned. Serve hot with butter. Makes 10 to 12 scones.

Blueberry Banana Bread

1 cup blueberries, fresh or frozen

1 3/4 cups all-purpose flour (reserve 2 tablespoons to coat blueberries)

2 teaspoons baking powder

1/4 teaspoon soda

1/2 teaspoon salt

1/3 cup softened butter or margarine

2/3 cup sugar

2 eggs

1 cup mashed ripe banana

Sift together flour (minus 2 tablespoons), baking powder, soda, and salt. Cream butter or margarine with sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and bananas alternately, in three parts.

Coat blueberries with remaining 2 tablespoons flour. Carefully stir into batter. Spoon into well-greased 3-by-5-by-9-inch loaf pan. Bake in a 350-degree F. oven about 50 minutes. Cool slightly before removing from pan.