Preheat to 400.
In a large mixing bowl, whisk together the flour, sucanat, baking soda and cinnamon.
Add the butter to your flour and using your hands, really work it into the flour. Take your time with this as it does make a different. You have to rub the butter in. Pretend you're giving the flour a good massage with a bottle of massage oil. Okay, now come back to reality.
Once the flour is ready, mix in the raisins, egg and milk. You can stir this with a wooden spoon, but I quickly gave up on that idea and just used my hands. This should be like a sticky, soft cookie dough when it's done.
Divide the dough into 13 equal pieces and either press them into your scone pan, or form them into balls and flatten them just slightly on the cookie sheet.
Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean.
NOTE: The original recipe called for brushing the scones with egg wash just prior to baking. I omitted this step and they seemed to be fine. But for die-hard scone enthusiasts, you may want to use the egg wash.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.