Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
Place the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, and butter into a food processor and pulse until it resembles pea-sized crumbs.
Transfer mixture into a large mixing bowl and stir in the raisins using a fork.
Add 1 cup of milk and stir just until combined. If dough is still really dry, add more milk 1 Tablespoon at a time (you want dough that is tacky, slightly sticky, and not dry).
Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the counter and use your hands to bring it together.
Lightly dust the top of the dough with flour and use a rolling pin to roll out your dough to make a 9-inch circle. Use a sharp knife and cut dough into 8 wedges.
Place wedges onto parchment-lined baking sheet and bake for 20 minutes, or until lightly golden. Transfer scones to a cooling rack.