In a medium bowl, whisk together the dry ingredients: all-purpose flour, salt, baking powder, baking soda, granulated sugar, ground cinnamon, and nutmeg. Cut cold unsalted butter into the mixture using a pastry cutter until it resembles coarse crumbs, about 2 minutes. In a separate bowl, mash the ripe bananas, then whisk in milk and vanilla Greek yogurt. Combine both mixtures gently until just mixed, ensuring not to overwork the dough.

Transfer the dough to a floured surface and shape it into a round 8-inch circle, keeping the thickness even throughout. Wrap the shaped dough in plastic wrap or place it on a plate, then freeze for 15 minutes.

Preheat your oven to 400°F (200°C). Once chilled, remove the dough from the freezer and slice it into 8 equal wedges. Place each wedge on a parchment-lined baking sheet, ensuring they have some space in between. Brush the tops with a beaten egg wash.

Bake the Banana Bread Scones in the preheated oven for 15 to 18 minutes, or until lightly golden brown. Allow them to cool slightly on the baking sheet before transferring to a wire rack.

In a bowl, combine softened cream cheese, powdered sugar, a splash of milk, vanilla bean paste, and ground cinnamon. Whisk until smooth and creamy.

Once the scones have cooled completely, drizzle the cinnamon cream cheese glaze over the top.