Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.

Stir the egg and cream together.

Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.

Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.

Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.