Preheat oven to 425F degrees.

Combine flour, baking powder, and salt into a large bowl; stir to mix well.

Add butter and cut in with a pastry cutter until mixture looks like fine granules.

Add sugar, raisins and mix.

Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.

Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.

Roll out dough to a flat shape between ¼“and ½“ thick.

Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.

Place a solid disk on a greased cookie sheet.

Place a disk with a hole on top and fill the hole with fruit.

Cover with another solid disk and pinch edges to seal.

Re-roll and cut scraps and repeat cutting until all dough is used.

Bake for 12 – 14 minutes or until medium brown on top.

Put on a wire rack and cool before serving.

***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.