In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, granulated sugar, ground cinnamon, and a pinch of nutmeg until evenly combined. Cut in cold unsalted butter until mixture resembles coarse crumbs.

In another bowl, mash the ripe bananas until smooth, then mix in the milk and vanilla Greek yogurt until combined. Pour this wet mixture into the dry ingredients and gently stir until just combined.

On a lightly floured surface, turn out the dough and form it into an 8-inch round circle about 1 inch thick. Cut the dough into 8 wedges but do not separate them. Freeze for 15 minutes on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Remove the dough from the freezer and cut through the wedges to separate them slightly. Optionally, brush the tops with an egg wash. Bake for 15-18 minutes until golden brown.

While the scones cool, prepare the glaze by beating together softened cream cheese, powdered sugar, milk, vanilla bean paste, and ground cinnamon until smooth. Adjust consistency as needed.

Once cooled, drizzle the creamy glaze generously over the tops of the scones. Let the glaze set for a few minutes before serving.