Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Cut in the cold cubed butter with a pastry cutter until the mixture resembles coarse crumbs.

Gently fold in the raisins until evenly distributed.

In a separate bowl, whisk together the room-temperature egg and sour cream until smooth, then add to the dry ingredients.

Turn the dough onto a lightly floured surface, and pat into a 7-inch disc about 1-inch thick, then slice into 8 triangles.

Transfer the triangles to the baking sheet, bake for 15-16 minutes until golden, and spring back when touched.

Combine powdered sugar, milk, almond extract, and nutmeg in a bowl and whisk until smooth for the glaze.

Cool scones for 5 minutes then transfer to a wire rack and drizzle the glaze over each scone.