Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, nutmeg, and coconut sugar until well combined.
Add the solid coconut oil to the dry mixture. Using a pastry cutter or fork, cut the coconut oil into the flour until it resembles coarse crumbs.
In a separate medium bowl, mix together the mashed banana, coconut milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and gently fold everything together until just combined.
Gently fold in the fresh blueberries.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter.
Place the scones on a baking sheet lined with parchment paper and brush the tops with coconut milk.
Bake for 15-20 minutes until golden and a toothpick comes out clean.
Transfer to a cooling rack and optionally glaze with a mixture of confectioners sugar and coconut milk.
