Preheat oven to 425°F (220°C).

In a large bowl, combine flour, baking powder, and salt.

Stir well to mix.

Add cold butter and cut it in with a pastry cutter until the mixture resembles fine granules.

Add sugar and raisins (or sultanas).

Mix well.

Add milk, vanilla extract, and cinnamon.

Stir with a fork until a soft dough forms.

Form the dough into a ball.

Place the dough on a lightly floured board.

Knead 10 to 12 times.

Roll out the dough to a flat shape, about 1/4 to 1/2 inch thick.

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

Place a solid disk on a greased cookie sheet.

Place a disk with a hole on top of the solid disk.

Fill the hole with fruit preserves.

Cover with another solid disk and pinch the edges to seal.

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

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

Place the scones on a wire rack to cool before serving.

Allow the scones to cool a few minutes before eating due to the hot fruit filling.