Preheat oven to 350F.

Mix up the makeshift buttermilk: Take a 1-cup measuring unit and add the tablespoon of lemon juice. Then fill up the rest of the cup with milk until you have one full cup of liquid. Whisk lightly and set aside.

Cut the butter into small cubes, then place back in the fridge to keep cold.

Beat the egg lightly in small bowl. Set aside.

Line a baking sheet with parchment paper. Set aside.

In a small bowl, stir together 2 tbsp granulated sugar and 1/2 tsp ground cinnamon until you have cinnamon sugar, then set aside.

In the bowl of a food processor, add the flour, sugar, and 1 tbsp ground cinnamon. Pulse a few times to combine ingredients.

Add the cold butter cubes to the food processor, then pulse 5-7 times to combine. Once the butter is incorporated, the mixture should look like slightly lumpy sand.

Give the makeshift buttermilk a little whisk, then pour it into the food processor. Pulse 5-7 times to combine.

Pour the beaten egg to the food processor, then pulse several times, until a large ball of dough has formed and all ingredients are thoroughly combined.

Once the dough comes together, turn it out onto a well-floured surface. Sprinkle about half the raisins over the dough and gently knead them by hand into the dough, then repeat with remaining raisins. Try to make sure the raisins are evenly distributed throughout the dough. Dust dough with more flour if it sticks to your work surface.

Knead the raisined dough gently a few times, then form into a large ball. Divide the ball into two pieces, then flatten each piece into a 1-inch thick disc.

Transfer the discs to your prepared baking sheet and place them next to each other, leaving space in between. Use a serrated knife dipped in flour to cut each disc into eight (about equal) pieces.

Brush the top of the scones with the 1/8 cup of milk, then sprinkle liberally with the cinnamon sugar you made earlier.

Bake scones at 350F for 20-25 minutes, until a toothpick inserted into the center of each scone comes out clean.

Remove baked scones from oven and let cool for about 10 minutes on the baking sheet, then remove scones to a wire rack to finish cooling.

While the scones are cooling, make the almond glaze: In a small bowl, whisk together the confectioner's sugar, 2 tbsp milk, almond extract, and vanilla extract until combined. The glaze should be thick but pourable.

Once scones are completely cool, drizzle each with almond glaze. Let scones stand 5-10 minutes to let the glaze set. Serve Cinnamon Raisin Scones at room temperature or slightly warmed.