Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk until evenly distributed.

Add cold, cubed butter to the dry mixture and work it in using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.

In a separate bowl, whisk together mashed bananas, Greek yogurt, honey, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry mixture and gently fold together until just combined. Do not overmix.

Carefully fold in the fresh blueberries, distributing them evenly throughout the dough.

Turn the dough out onto a lightly floured surface and gently pat it into a circle about ¾-inch thick. Cut into 8 wedges or rounds.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18–22 minutes until the tops are lightly golden.

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.