Pumpkin Chestnut Flour Scones (grain-free)

I had leftover pumpkin and leftover chestnut flour, and thus these scones were born. I think I need a different flour combination because these were a bit overly moist, but better moist than crumbly, I suppose.  So this may not be final recipe but still passable!

Pumpkin Scones
(recipe adapted from Martha Stewart via Martha Bakes on PBS.org, which I made last year)

Ingredients 
 
1 cup chestnut flour
1 cup almond flour
1/3 cup coconut sugar
2 teaspoons baking powder
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Coarse salt
1 stick (1/2 cup frozen unsalted butter, grated on large holes of a box grater; plus 1 tablespoon melted
2 tablespoons heavy cream, plus more for brushing
1 large egg, room temperature
1/3 cup canned unsweetened pumpkin puree

Directions

1. Preheat the oven to 375 degrees. In a bowl, whisk together flours, coconut sugar, baking powder, ginger, cinnamon, nutmeg, and ¾ teaspoon salt. Stir in grated butter.
2. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until dough forms. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Using a knife or bench scraper, cut dough into 8 wedges, and pull 2 inches apart. If dough is too moist to do this, you may portion it into a scone pan or muffin tins.
3. Bake, rotating sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely on sheet on a wire rack.