In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar.

Cut the cold cubed unsalted butter into the dry mixture until it resembles coarse crumbs.

In a separate bowl, mash ripe bananas and combine with heavy cream, vanilla extract, and beaten egg.

Gently fold the wet banana mixture into the dry ingredients until just combined.

Transfer the dough to a parchment-lined cookie sheet, shaping it into a 7-inch circle about 1 inch thick.

Preheat your oven to 375°F (190°C) and brush the shaped scones with heavy cream.

Bake scones for 25 to 28 minutes until golden brown.

Allow scones to cool on the sheet for 15 minutes before glazing.

In a mixing bowl, beat cream cheese until smooth, then mix in powdered sugar, milk, and a dash of cinnamon.

Drizzle the cream cheese glaze over the cooled banana scones.