Step 1

Pre-heat oven to 400F (200C), line a cookie sheet with parchment paper.

Step 2

In a small bowl add the raisins and cover with boiling water, let sit for 15-20 minutes, then drain and towel dry.

Step 3

In a medium bowl stir together the flour, sugar, baking powder, salt, zest and cinnamon.

Step 4

Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.  Then stir in the raisins (drained and dried well).

Step 5

Beat the egg and cream until well blended then stir into the flour mixture, just until combined.

Step 6

Move the dough to a flat surface and gently knead a few times until smooth.  Pat the dough until it is one inch thick, then cut out rounds with a small round cookie cutter.

Step 7

Place rounds on the prepared cookie sheet, brush with a little milk and bake for approximately 10-12 minutes or until golden brown.  Let cool before adding the glaze.

Step 8

In a small bowl mix together the powdered sugar, vanilla and milk (depending on how thick you want it add more or less milk.  With a spoon or pastry bag form a cross on each cooled scone.  Enjoy!