Sourdough squash scones

Name: Sourdough squash scones
Cuisine: British, European
Ingredients: 100g wholegrain YQ flour; 100g water, warmish; 100g starter, a good active one fed at regular intervals and preferably the night before; 15g unrefined golden sugar; SQUASH SCONES:; 200g Broth Mix #1; 200g wholegrain YQ flour; 4g sea salt; 50g local honey; 200g unsalted butter, I like Fen Farm, cold and cubed; 90g seeds, a mixture of Hodmedod’s flax, camelina and unhulled hemp is great; 200g cooked squash, mashed with a fork; 142.5g starter (as above)