The world tattie scone championships may have played second fiddle to the main musical competition at Piping At Forres on Saturday, but it was fought and won with military precision.
Competitors had to make the perfect specimen from a set recipe using mashed Albert Bartlett Rooster potatoes, Carr’s flour – and their own special ingredient.
And Cardiff-born senior aircraftman Sam May, of RAF Lossiemouth’s catering squadron, emerged on top after he wowed the judges with his Taffies’ Tattie Scone, featuring smoked salmon.
In second place was Nairn farmer Norma Breathet with her Lorne pipe scone, including Lorne sausage and carmelised chutney.
Elgin High School Teacher Ross Tyrbis finished third with his Kentucky Fried Tattie (KFT) scone of mixed herbs and spices.
Judge Shirley Spear, Highlands and Islands ambassador for food and drink and owner of the acclaimed Three Chimneys restaurant on Skye, said: “There has been a fantastic number of entries and an amazing assortment of flavours and tastes – some more unusual than others.”
Regular contenders Moray MP Angus Robertson and the Lord Lieutenant of Moray, Lt Col Grenville Johnston also tried their hand.
Mr Robertson, who served up a hot chilli and olive scone, said: “I was delighted to be taking part for the third year. I think it is a wonderful event with stiff competition.”