Preheat oven to 400 degrees
Place the flour, baking powder, sale and butter in a food processor and pulse until it resembles course crumbs. If you do not have a food processor you can use a pastry blender to cut the butter into the dry ingredients.
Dump the flour mixture into a large bowl and stir in the brown sugar, raisins and cinnamon.
Add 1 cup of milk and stir just until combined, if there are any dry spots add up to an additional 1/4 cup of milk. You want a dough that is slightly sticky (not dry) when you turn it onto the counter.
Place a piece of parchement on the counter and lightly dust with flour. Turn the dough out onto the counter and bring it together with your hands. If you don't have parchement you can simply flour the counter top.
Lightly dust the top of the dough with flour and roll out to approximately a 9 inch circle
Using a sharp knife, cut into 8 wedges. (A pizza cutter works well for this too)
Place the wedges on a parchment lined baking sheet and bake for 20 minutes, or until lightly golden.
Remove from the oven and move the scones to a cooling rack
When the scones are almost cool, place the scones and cooling rack onto the baking sheet and drizzle with the cinnamon icing.
In a small bowl, mix the powdered sugar, milk and cinnamon. It may seem thick at first, but just keep stirring and it will thin out so you can drizzle it.