1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat and lightly dust with flour.

2. In a small bowl, mash bananas with a fork. Add maple syrup and Greek yogurt and mix well. Set aside.

3. In a food processor, pulse the 1 cup of California walnuts until finely ground. Pour processed walnuts into a large bowl and add all-purpose flour and whole wheat flour. Mix together and then add 1/3 cup sugar, 1 1/2 teaspoons cinnamon, baking powder, and salt. Mix well.

4. Add butter to flour mixture, then using a pastry cutter or your hands, cut in the butter until mixture starts to resemble coarse crumbs.

5. Add 3/4 of the finely chopped walnuts to the flour mixture and stir in liquid mixture until just combined, being careful not over mix the dough. Form dough into a 9-inch circle about 1-inch thick on the floured, lined baking sheet. Place baking sheet into the freezer for 20 minutes.

6. Remove baking sheet from freezer and cut dough into 8 equal triangle pieces. Top with remaining walnuts, and mixture of the remaining cinnamon and sugar. Separate the pieces from one another before baking in the oven for 20-22 minutes.

7. Allow scones to sit for 5 minutes on the baking sheet before placing on a cooling rack to cool completely.