Preheat oven to 425ºF. Combine pancake mix, sugar and cinnamon in medium bowl. Add butter and cut into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins. Gradually add 1/2 cup milk.

Turn mixture onto a lightly floured work surface. Gently knead 10-12 times, just until dough holds together. Pat dough into a 9-inch circle. Cut into 8 wedges and place scones 1-inch apart on a lightly greased baking sheet.

Bake 12-15 minutes until golden brown. Remove from baking sheet and cool completely on a cooling rack. Combine glaze ingredients and drizzle over cooled scones.