Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor add the flour, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse 2 or 3 times to combine.

Add the butter to the flour mixture and pulse just to combine where you will still have pea sized pieces of butter.

Add the sour cream to the butter mixture and again pulse only to combine.

Add the raisins and pulse 2 times.

On a floured board or counter top, turn out the flour mixture. Using your hands pat the sides and top to make a square about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet. Bake for 15-17 minutes, or until centers are done. Remove to a wire rack and cool for 5 minutes or so before glazing.

Sift the powdered sugar into a medium bowl. Add the orange juice and begin whisking and adding milk until the mixture is thick but pourable. Using a fork, drizzle large ribbons of glaze over the scones. Allow to set for 5 minutes before serving.