In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.

Add the cold, cubed butter and use a pastry cutter to incorporate until the mixture resembles coarse peas.

In another bowl, mash the bananas, then stir in the heavy cream, egg, and vanilla extract.

Gently fold the banana mixture into the flour mixture until just combined.

Transfer the dough onto a floured surface and shape into a thick circle about 1 inch high, cut into 8 triangles.

Freeze the scones for about 20 minutes while preheating the oven to 375°F.

Brush the tops of the scones with heavy cream, sprinkle with sugar, and bake for 25-28 minutes until golden brown.

While baking, prepare the cream cheese glaze by beating cream cheese and mixing in powdered sugar, milk, and vanilla extract.

Let the scones cool for 10 minutes, then glaze generously with the cream cheese mixture.