In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon nutmeg until well combined.

In a larger bowl, mash 2 ripe bananas until smooth, then add ½ cup of milk and ½ cup of vanilla Greek yogurt. Stir these ingredients together until fully combined.

Slowly add the dry flour mixture into the wet ingredients, folding gently to combine. Be careful not to overmix.

Turn the dough out onto a floured surface and form it into an 8-inch round, about 1-inch thick. Wrap it in plastic wrap or parchment paper and place it in the freezer for 15 minutes.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

After chilling, remove the dough from the freezer and cut it into 8 wedges. Arrange the wedges on the prepared baking sheet and brush the tops with an egg wash.

Place the baking sheet in the preheated oven and bake for 15-18 minutes until the scones are lightly browned.

While the scones cool, prepare the cinnamon cream cheese glaze by whisking together 4 oz cream cheese, 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla, and ¼ teaspoon ground cinnamon until smooth.

Once the scones are completely cool, drizzle the cinnamon cream cheese glaze over the tops.