Recipe(tried): Griddle Scones and Scotch Pancakes

Since you mentioned "a leathery texture" and it has "cream of tartar", i figured it might be the griddle scones instead of scotish pancakes. however, i still included the pancake recipe below, just in case.
good luck. ^_^
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Gridlle Scones
make 12 scones

Make these with white or wholemeal flour and eat really fresh spread with butter. you will need to add a little more milk to the mixture when you use the wholemeal flour.

8 oz./225g plain flour
1 t. baking soda
2 t. cream of tartar
1 oz./25g margarine/butter
1 oz./25g caster sugar
about 5 fl. oz/ 150ml milk

Preheat a griddle or heavy-based frying=-pan (preferably non-stick) by heating and lightly greasing with oil or white vegetable fat.

Measure the flour, baking soda and cream of tartar into a bowl, add the margarine and rub into the dry ingrednets with fingertips until the mixture resembles fine breadcrumbs. stir in the sugar and gradually add the milk, mixing the dough with a round bladed knike to a soft but not sticky dough.

Divide the dough in half and knead each piece very lightly floured work surface. roll each piece into a round abotu 1/2 inch thick, then cut each round into 6 equal wedges. cook in batches on the prepared griddle for about 5 minutes each side until the scones are evenly brown on each side. lift on to a wire rack to cool. eat as fresh as possible.

** it is traditionall to se baking soda and cream of tartar, but you can use self-raising flour and 2 t. of baking powder.
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Scotch Pancakes
make about 12 pancakes

These are also known as drop scones. wrap in a clean tea towel as they come off the griddle to keep them soft and moist.

6 oz /175g self-raising flour
1 t. baking powder
1 1/2 oz/40g caster sugar
1 t. vanilla essence
1 size 1 egg
about 7 fl. oz. /200 ml. milk

Prepare a griddle or heavy-based frying-pan 9preferably non-stick) by heatiing and greasing with oil or white vegetable fat.

Measure the flour, baking powder and sugar into a bowl, make a well in the center and then add teh egg and half the milk. beat to a smooth thick batter, then beat in enough of the remaining milk to make the batter the consistency of thick cream.

Drop the mixture in spoonfuls on to the hot griddle, spacing the mixture well apart. when bubbles rise to the surface, turn the scones over with a palette knife and cook them on the other ide for a further 30 seconds to 1 minute until they are golden brown. lift off on to a wire rack and cover them with a clean tea towel to keep them soft.
continue cooking until all the batter has been used up, then serve warm with butter(or whipped cream) and golden syrup.

*if you like a softer pancake, add more milk.
*make sure you only flip the pancake once or they will become tough. eat the pancakes on the day they are made.