In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, granulated sugar, cinnamon, and nutmeg until well combined.

Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a large mixing bowl, mash the ripe bananas until smooth, then add the milk and vanilla Greek yogurt, stirring until combined.

Gradually incorporate the dry flour mixture into the wet ingredients, mixing gently until just combined.

Lightly knead the dough a few times on a floured surface to bring it together, then shape it into an 8-inch circle approximately 1-inch thick.

Wrap the dough in plastic wrap and place it in the freezer for about 15 minutes.

While the dough chills, preheat your oven to 400°F (200°C) and line a baking pan with parchment paper.

Remove the dough from the freezer and cut it into 8 wedges using a sharp knife.

Transfer the wedges to the prepared baking pan, ensuring there's space between each for even baking.

Brush the tops lightly with a beaten egg to create a golden glaze on your scones.

Bake the scones for 15 to 18 minutes, or until they are lightly golden brown.

In a medium bowl, blend softened cream cheese, powdered sugar, milk, and vanilla bean paste until smooth and creamy.

Adjust the consistency by adding more milk if you prefer a thinner glaze.

Once the scones are cooled, drizzle the creamy cinnamon glaze generously over each one.