Noel Fielding: "So for your signature challenge, the judges would like you to make twice 24 scones."
Alison Hammond: "12 savoury and 12 sweet. Your scones should be beautifully risen and well baked."
Noel Fielding: "You also have to make a filling that will complement each batch, You have two hours."
Paul Hollywood: "Thousands of bakers all over Britain make perfectly good scones and they'll think "scones. I mean, for the final?". Well, it is really difficult to get a perfect scone."
Prue Leith: "What we're looking for is a flat top and level sides, well risen and really crumbly."
Paul Hollywood: "If you overfold the scone mixture, it's tough as old boots. They should feel like little clouds."
Christiaan: "You don't want to knead scone dough because kneading builds up the gluten and that's where it turns into bread."
