Make the Banana-Orange Curd: Place all ingredients (eggs through coconut sugar) in a blender and blend on high until smooth.

Pour into medium saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. If the mixture starts to splatter, lower the heat to medium.

Remove from heat and let cool completely before covering and storing in the refrigerator until ready to use.

Make the Scones: Preheat the oven to 400°F with an oven rack in the center position. Line a baking sheet with a silicone baking mat or parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Scoop the chilled butter flavored coconut oil into the flour mixture (you may need to use a spoon to get it out in a few large chunks) and cut it into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs, banana, and milk. Pour into to the flour mixture and stir until a sticky dough is formed.

Turn the dough out onto a well floured work surface and knead gently until the dough just holds together, incorporating as much flour as needed to make it workable, about 6-8 times. Pat the dough into a 1-inch thick circle and cut into individual rounds with a 3-inch biscuit cutter.

Place the scones about 1 inch apart on the prepared baking sheet. Brush the top of each scone with a thin layer of milk and sprinkle the tops with the seed blend.

Bake in the preheated until crusty and golden brown, 15 to 20 minutes. Serve warm or transfer to a metal rack to cool completely.