Put the banana in a blender and chop until smooth. Add coconut, coconut milk, and mix it.
In a deep bowl, beat two eggs with mixer until foam appears. Add almond flour and stevia, whisk again.
Add banana and coconut mix into the bowl, mix all ingredients with a mixer.
You will get a viscous dough. Pour it into muffin tins. Preheat oven to 180°C and bake paleo scones for 30-40 minutes.
Serve buns with ripe blueberries.