Preheat oven to 400°F. Grease an 8-inch circle in center of baking sheet.
In large bowl, sift together flour, sugar, baking powder, salt and cinnamon. Mix in lemon zest. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add raisins and walnuts, and toss well.
In small bowl, mix cream and vanilla. Make well in center of dry mixture and add cream. Stir just until dough pulls together. With floured hands, knead 3 or 4 times in bowl.
Pat dough into 7-inch circle on floured cutting board. Slice dough into 6 or 8 wedges, as you would a pie. Reassemble slices in center of baking sheet, leaving 1/8 inch between pieces.
Brush scones lightly with milk and sprinkle with sugar. Bake until golden brown, 16 to 18 minutes. Cool on sheet 1 minute, then loosen scones with spatula and slide batch onto wire cooling rack. Let cool completely.