Preheat oven to 425°F.
In a medium bowl, combine flours, baking powder, cinnamon, nutmeg and salt with a wooden spoon. With a fork or pastry cutter, cut the butter into the dry ingredients until it becomes crumbly.
In a liquid measuring cup, add bananas, then add milk until it reaches 1 cup, then add maple syrup and vanilla extract and mix until well combined.
Pour the banana mixture into the flour mixture and mix together with a wooden spoon until all of the ingredients are combined. Then fold in the walnuts.
Dust counter top with flour, then add the dough, and using your hands, spread and shape the dough out into a circle, about 1 inch in thickness. You may need to add some flour to your hands to avoid the dough from sticking. Sprinkle the extra walnuts, and gently press them into the dough. Using a chef’s knife, cut the circle into 8 equal slices. Carefully separate slices, and place on a baking sheet covered with parchment paper. Bake for 15-18 minutes, or until golden in colour. Remove from oven and place on a cooling rack. Once the scones have cooled down, remove from pan and place on cooling rack.
Glaze: Prepare maple glaze by adding the ingredients into a medium bowl, mix well with a whisk until all of the lumps are gone. Drizzle the glaze over the scones.
