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In a food processor with the blade attachment, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, salt and nutmeg. Pulse 6 times until combined.
Add the pieces of butter and pulse 4 or 5 times until the butter is in pea-size and smaller pieces. The mixture should look sandy.
Decant the entire mixture into a large bowl.
Whisk together the mashed banana, heavy cream and vanilla. Pour this mixture over the flour-butter mixture and using a fork or silicon spatula, blend the ingredients until a very loose dough comes together. Do not overwork; not all the flour will be absorbed.
Dump the mixture onto a lightly floured pastry board and gently bring the dough together to form a large circle about 12 inches in diameter and about 1 ½” (3.8 cm) thick.
Cut the dough into 12 or 16 triangles.
Place the scones onto a parchment-lined baking sheet and freeze for 1 hour. This ensures a tender scone. If you don’t want to bake all the scones at once, you can wrap and freeze them and bake them whenever the need strikes.
When ready to bake, preheat the oven to 400 °F/200 °C.
Arrange the scones on a parchment-lined baking sheet. There should be 2 inches (5 cm) between each scone.
Brush each scone with heavy cream and sprinkle with turbinado sugar.
Bake for 18 to 23 minutes until golden brown. Best if eaten warm.