In a large bowl, combine flour, baking powder, cinnamon, and salt. Stir to combine.

Add in grated butter and cut in with a fork or pastry cutter until crumbly. Set in the fridge/freezer.

In a separate bowl mash bananas and add in sour cream, 2 tbsp heavy cream, egg, brown sugar, and vanilla. You can use a hand mixer, whisk, or fork to mix until well combined.

Pull the flour/butter mix from the fridge. Add the walnuts and chocolate chips and pour in the wet batter. Mix until just combined. Don't work if there is still some loose flour in the bowl. You don't want to over mix!

On a lightly floured surface. The batter will be sticky so be sure to also dust the top of the dough and your hands. Softly fold the dough three to four times. Again, do not over mix. Form into a disc. Wrap in plastic wrap and place in the freezer for about 10 minutes. Go ahead and preheat your oven to 375 while the dough is firming up.

Pull the scone disc from the freezer and cut into 8 triangles. Place on a lined baking sheet and use the remaining 1 tbsp of heavy cream to coat the top and sides.

Bake for 20 minutes until a dark golden brown.